Roasted Tapenade Crusted Salmon Recipes

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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.

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