Stuffed Salmon With Tomato-Olive Tapenade

Stuffed Salmon With Tomato-Olive Tapenade might be just the main course you are searching for. One portion of this dish contains approximately 44g of protein, 44g of fat, and a total of 635 calories. This recipe serves 2. For $5.87 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista has 2 fans. A mixture of olives, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, pescatarian, and ketogenic diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. Similar recipes are Easy Black Olive Tapenade (with a Green Olive version too!), Salmon With Anchovy Olive Tapenade, and Smoked Salmon Canape with Green Olive Grapefruit Tapenade.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Brie Cheese, to taste

Dill weed, to taste

6 cloves of minced garlic

Olive oil, to taste

1 cup olives

1 onion chopped

2 salmon filets

Salt and pepper

1 cup chopped spinach

2 large tomatoes

Equipment:

bowl

oven

food processor

Cooking instruction summary:

  1. Preheat oven to 350F.
  2. Pound salmon fillets and rub with olive oil and dill.
  3. In bowl, combine chopped spinach, onions, and garlic. Season with salt.
  4. Spread spinach mixture on salmon fillet. Slice brie and add on top. Carefully roll salmon and tie with string.
  5. Bake for about 15-18 minutes.
  6. Chop olives in food processor. Add chopped tomatoes and blend. Spread on top of salmon.

 

Step by step:


1. Preheat oven to 350F.Pound salmon fillets and rub with olive oil and dill.In bowl, combine chopped spinach, onions, and garlic. Season with salt.

2. Spread spinach mixture on salmon fillet. Slice brie and add on top. Carefully roll salmon and tie with string.

3. Bake for about 15-18 minutes.Chop olives in food processor.

4. Add chopped tomatoes and blend.

5. Spread on top of salmon.


Nutrition Information:

Quickview
634 Calories
43g Protein
43g Total Fat
18g Carbs
84% Health Score
Limit These
Calories
634k
32%

Fat
43g
68%

  Saturated Fat
10g
64%

Carbohydrates
18g
6%

  Sugar
7g
9%

Cholesterol
123mg
41%

Sodium
1535mg
67%

Get Enough Of These
Protein
43g
88%

Vitamin B12
5µg
98%

Selenium
68µg
98%

Vitamin K
97µg
93%

Vitamin B6
1mg
92%

Vitamin B3
14mg
75%

Vitamin A
3443IU
69%

Vitamin B2
0.89mg
53%

Phosphorus
479mg
48%

Potassium
1539mg
44%

Vitamin C
36mg
44%

Vitamin E
5mg
40%

Vitamin B1
0.54mg
36%

Copper
0.69mg
34%

Vitamin B5
3mg
33%

Folate
131µg
33%

Manganese
0.6mg
30%

Magnesium
102mg
26%

Fiber
5g
23%

Calcium
173mg
17%

Iron
3mg
17%

Zinc
2mg
16%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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