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Ingredientes
- 1 lrg peach, peeled and cut in 1/2 inch pcs (or possibly about 1 1/2 c. frzn peaches, thawed)
- 2 tsp fresh lime juice
- 1/2 c. finely minced black olives
- 1/4 c. finely minced pimiento-stuffed green olives
- 2 tsp capers
- 1 x canned anchovy fillet, mashed into a paste (or1/2 tsp. anchovy paste)
- 1 x 1- to 1 1/2-lb. salmon fillet, thawed if frzn
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp fresh grnd pepper
Direcciones
- To make tapenade: Place peaches in small bowl; stir in lime juice. Add in olives, capers and anchovy paste; stir to combine. Set aside.
- Makes 2 cupstapenade.
- To make salmon: Prepare grill or possibly preheat oven to 425 degrees. Brush salmon with extra virgin olive oil and sprinkle with pepper. Grill or possibly bake for 10 min per inch of thickness, or possibly till fish flakes easily when tested with a fork. Serve salmon topped with tapenade.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 2 servings | |
| Calories 1222 | |
| Calories from Fat 951 | 78% |
| Total Fat 105.79g | 132% |
| Saturated Fat 18.0g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 254mg | 11% |
| Potassium 1200mg | 34% |
| Total Carbs 8.75g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.15g | 5% |
| Protein 58.77g | 94% |
