Wednesday, April 25, 2012

Baked Salmon with Olive Tapenade and Caper Butter Sauce

Sometimes I want Mexican food, a whole lot of the time I want pizza and most of the time I want pasta, but I have come to realize that living off this old college diet is not as practical as it may have once sounded.  So in an attempt to eat a little better, at least a couple nights out of the week, I have tried to find some great, easy fish recipes that I can have on a "school night" that won't break the bank and are tasty enough not to make me curl up in dreams of garlic cheese bread and marinara sauce.

I realize it is a terrible frame of mind I am in when I turn up my nose to the word "healthy" when it comes to food....the more butter the better, I have always thought, but alas I have also learned that "healthy" and "tasty" do not have to be mutually exclusive terms.  They can, in fact, live in harmony with one another so long as the right recipe is used!

In a grand search, basically playing on Pinterest again, I have found several that I want to try, but am always open to suggestions so please let me know if you have some you think I would enjoy!

Since salmon is a reasonably priced fish and one for which there seem to be a million different recipes, it seems to be my go-to fish.  Though I realize some people think salmon is too "fishy" tasting, I find that if it is cooked correctly it has a rich, light flavor that compliments so many other flavors well....especially the salty ones like capers and olives that I love so much!  After a long exhaustive search I decided to combine several of the recipes that peaked my interest and came up with the following....ENJOY!

Baked Salmon with Olive Tapenade and
Caper Butter Sauce
Salmon Filet
Shallot, minced, divided
2 tablespoon capers, drained, divided
1 tablespoon olive tapenade
3 tablespoons butter
1 tablespoon lemon juice

Slice lemon and lay out in a baking dish (make sure your dish has sides so you don't have juice running all over your oven).  

Lay the salmon filet on top of the lemons.  

Sprinkle with salt and pepper and half of the minced shallot.  

Top with half of the capers and tapenade.  
Bake at 400 degrees for 18-20 minutes.  
While the salmon is baking melt 3 tablespoons of butter in a saucepan.  

Add remaining shallots, capers and the lemon juice.  

Let this simmer until it begins to reduce.  
Remove the salmon from the oven and transfer to a plate.  
Top with the caper butter sauce.  Serve immediately.
Serve this with a side of steamed broccoli drizzled with the caper butter sauce!
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