Stuffed Salmon with Olive and Garlic Scape Tapenade
Salty, garlicky, and refreshing, this tapenade makes a perfect accompaniment for salmon! Serve over riced broccoli for a healthy meal!
Respect the salt! This dish can be a bit trickier than meets the eye if you aren’t careful with your ingredients. Salmon is a rich fish, and often paired with olives and/or capers because of their great briny flavor that works well with its fatty nature. But this tapenade not only uses one, or two, but three of those salty little gems! To compensate, I added in some feta cheese to bring a creamy element, and serve this over a fairly neutral side like a riced cauliflower or broccoli. The pop of fresh lemon is the cherry on top!
A cut above the rest. True to this blog, I will share what has worked well for me as well as my learning opportunities. Here, slicing fish was a new one. Outside of younger years, fileting some fish out of the river (yes, I actually did that 🙂 ), it’s been a hot minute since I’ve been in charge of cutting my own filets. I cooked two filets, and one I sliced parallel to the grain of the fish, while the other perpendicular (the one pictured is perpendicular). While they both worked fine, the other filet held together much stronger, as I left the veins together to hold (I believe). If your filets allow you the option to choose which side to slice into, this would be preferred to help the integrity of the fish. If all else fails, bake the fish and pile the tapenade on top and the meal is still fantastic!!
Looking for other ways to cook with salmon? Check out some of these recipes:
Salmon with a Strawberry Balsamic Chutney
Roasted Salmon Sushi Bowl with Cauliflower Rice and Spicy Mayo
Spicy Dijon Salmon with Roasted Asparagus and Cherry Tomatoes
Salmon with a Sun-Dried Tomato Garlic Cream Sauce
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Stuffed Salmon with Olive and Garlic Scape Tapenade
Equipment
- Mixing bowl
- Baking sheet
- Parchment Paper
- Kitchen Knife (very sharp)
Ingredients
- 2 large Filets of Salmon
- 1 clove Garlic
- 1 stalks Garlic Scapes
- 1/4 cup Green Olives
- 1/4 cup Kalamata Olives
- 1 tbsp Capers (with juice)
- 2 sprigs Fresh Parsley
- 2 tbsp Olive Oil
- 1/4 squeezed Lemon
- 1/3 cup Crumbled Feta
- Salt and Pepper
Instructions
- Preheat oven to 350.
- In mixing bowl, combine minced garlic, lemon juice, olive oil, caper juice, salt and pepper.
- Very finely chop olives, capers, and scapes (could use a food processor if making a large enough quantity) and add to bowl. Mix well. Add about half of the feta and stir to combine.
- Lay parchment paper on baking sheet. Carefully, using very sharp knife, slice the side of the salmon in half, leaving 3 sides attached (create a pocket).
- Spoon tapenade mixture into each fillet and drizzle with a bit of olive oil, salt and pepper. Bake until cooked through.
- Remove and serve with any additional tapenade and crumbled feta. Enjoy!Great served over riced cauliflower or broccoli!
