A more sophisticated salmon recipe that will be sure to delight with a baconized tapenade will sure impress the crowd.
|4||Strips Maple Leaf Bacon|
|3 tbsp||Olive Oil|
|1 cup||Pitted Kalamata Olives|
|2 tbsp||Chopped Parsley|
|1 tbsp||Capers (about 10-12 capers)|
|1/2||Lemon of Juice|
|1/2 cup||Panko Bread Crumbs|
|Salt and Pepper|
Preheat your oven to 450F. Nice and HOT! Wooh!
Chop up your bacon really small and give it a good fry.
Now… If you have a food processor, this is really easy. Throw all your ingredients on the list from the olive oil to the lemon juice as well as a touch of salt and pepper into the processor and pulse until you get a nice paste. Boom, you have a tapenade. Mix in the fried bacon and BOOM! Bacon tapenade.
If you’re like me and are without a food processor, add in the rest of those tapenade ingredients in a bowl or very large cup. I used a stick blender to process it all into a paste.
Now grab your beautiful salmon fillets and brush a thin layer of your tapenade over the top surface of your salmon.
Press your panko crumbs into the tapenade and drizzle with olive oil.
Throw this in the oven for 8-12 minutes, it will depend on the thickness of the fillet. The top should be golden brown, and the middle should be just cooked.
Serve with a little more tapenade and some parsley as a garnish. A meal fit for a wise old man.
Show More Comments
No Comments yet