Salmon With Anchovy Olive Tapenade Recipes

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ROASTED TAPENADE CRUSTED SALMON



Roasted Tapenade Crusted Salmon image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 26

1 7-ounce salmon filet
Salt and pepper to taste
3 tablespoons olive oil
1/4 cup white wine
1 tablespoon Kalamata Olive Tapenade, recipe follows
3 ounces Sauteed spinach
4 ounces Champagne Vinaigrette, recipe follows
1 chervil leaf for garnish
2 ounces chicken broth
2 ounces champagne vinegar
1 teaspoon dijon mustard
1 shallot, minced
1 garlic clove, minced
1 ounce olive oil
1 teaspoon honey
1 ounce salad oil
Salt and white pepper to taste
1 ounce tomato concasse
1/2 ounce Italian parsley, finely chopped
1/4 ounce chervil, finely chopped
1/4 chives, finely chopped
1/4 ounce tarragon
1/4 pound kalamata olives, pitted
2 garlic cloves
2 tablespoons olive oil
Salt to taste

Steps:

  • Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes.
  • After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes.
  • To plate, place salmon on top bed of spinach and spoon vinaigrette over.
  • Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving add tomato and herbs.
  • Add all ingredients to food processor. Process until smooth paste.

TAPENADE CRUSTED SALMON AND ORZO WITH ROASTED RED ONIONS



Tapenade Crusted Salmon and Orzo with Roasted Red Onions image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

2 branches fresh thyme
2 sprigs fresh rosemary
1/4 cup olive oil
4 cloves garlic, coarsely chopped
2 large red onions, diced
Salt and freshly ground pepper
2 tablespoons butter
1 pound orzo, cooked al dente
3 fresh plum tomatoes, quartered
1 1/2 cups Nicoise olives, pitted
4 cloves garlic, peeled
3 anchovy fillets
1 tablespoon fresh lemon juice
2 tablespoons pine nuts
1/4 cup olive oil
Salt and pepper
4 salmon fillets, 6 ounces each
Salt and pepper
Black Olive Tapenade, recipe above
1/4 cup pure olive oil
Chopped fresh parsley

Steps:

  • Roasted Onions: Preheat oven to 425 degrees F.
  • Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste.
  • Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.
  • Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
  • Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.
  • Serve the salmon with the Roasted onions.

SALMON WITH ANCHOVY-GARLIC BUTTER



Salmon With Anchovy-Garlic Butter image

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that's mitigated by the creaminess of the butter. It's a quickly made, weeknight-friendly dish that's far more nuanced than the usual seared salmon - but no harder to prepare.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
1/2 teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
1/2 lemon
Fresh chopped parsley, for serving

Steps:

  • Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
  • In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
  • Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 12 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 0 grams

ANCHOVY TAPENADE



Anchovy Tapenade image

Provided by Bryan Miller

Categories     easy, condiments, appetizer

Time 5m

Number Of Ingredients 7

1/2 cup pitted nicoise olives
1/2 cup pitted calamata olives
3 anchovy fillets, finely minced
2 teaspoons drained capers
1/2 clove garlic, peeled and minced
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice

Steps:

  • Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 0 grams

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