Best Roasted Tapenade Crusted Salmon Recipes

Tapenade Crusted Salmon and Orzo with Roasted Red Onions image

Provided by Bobby Flay

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.

Roasted Tapenade Crusted Salmon image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 26

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
1/4 pound kalamata olives, pitted
2 garlic cloves
2 tablespoons olive oil
Salt to taste
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-ounce Italian parsley, finely chopped
1/4 ounce chervil, finely chopped
1/4 chives, finely chopped
1/4 ounce tarragon

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 to 5 minutes.
After 3 to 5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5 to 10 minutes.
To plate, place salmon on top bed of spinach and spoon vinaigrette over.
Add all ingredients to food processor. Process until smooth paste.
Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving, add tomato and herbs.