Stuffed Salmon With Tomato-Olive Tapenade
Inspired by the Foodnetwork’s Chopped, the 6 ladies of Zomppa.com participated in a 3 hour food-a-thon using 5 mystery ingredients, our culinary expertise (or rather, lack there of??) and our own, personalized, yet creative juices. All of us, except for the lovely Kat – she was our chairwoman and ultimate judge – cooked in our respective kitchens located in San Diego, CA; Washington, DC; Durham, NC; Arlington, VA and Toronto, Canada. Dishes were served to a loved one of choice who ate and subsequently, commented on the meal.
Total Steps
6
Ingredients
11
Tools Needed
4
Related Article
http://mothermayhave.com/2009/09/24/pastrami-egg-cups/Ingredients
- 2 fillets salmon
- 1/4 cup onion, finely chopped
- 3 cloves garlic
- salt(optional)
- pepper(optional)
- dill weed(optional)
- olive oil(optional)
- 1 cup chopped spinach
- brie cheese(optional)
- 2 large tomatoes
- 1 cup olives
Instructions
Step 1
Preheat oven to 350F.
Step 2
Pound salmon fillets and rub with olive oil and dill.
Step 3
In a bowl, combine chopped spinach, onions, and garlic. Season with salt.
Step 4
Spread the spinach mixture on the salmon fillet. Slice brie and add on top. Carefully roll the salmon and tie with string.
Step 5
Bake for about 15-18 minutes.
Step 6
Chop olives in a food processor. Add chopped tomatoes and blend. Spread on top of the salmon.