Olive Crusted Salmon {with Olive Sage Stuffing}
4 Servings
Ingredients
- 4 salmon fillets
- 1/2 cup California Ripe black olives, chopped
- ? cup plain bread crumbs
- ? cup ranch dressing (use a yogurt-based ranch dressing if possible)
- 1/2 tsp salt
Ingredients for Stuffing
- 2 T flaxseed meal + 5 T water (or 2 eggs)
- 1 whole wheat French baguette
- 2 T butter
- 2 T canola oil
- 2 cups diced celery
- 1 diced yellow onion
- 2 cups low sodium chicken broth
- 1 cup diced black olives
- 1 tsp salt
- 1 tsp pepper
- 1 tsp rubbed sage
Directions
- Start with the stuffing.
- Preheat oven to 350 degrees F.
- Mix flaxseed meal and water, and allow to stand while you prep the rest of the ingredients. In a medium saucepan, melt butter and oil over medium heat.
- Add in celery and onion and saute for 4-5 minutes. Add chicken broth, bring to a boil, then cover and simmer for 10 minutes.
- While that is simmering, tear up bread and place in a greased 9×13 pan.
- Sprinkle on chopped black olives, salt, pepper, and sage, and toss to evenly distribute the seasonings.
- Pour the celery/onion mixture and the flax/water mixture over the bread and mix until it is well coated.
- Cover and bake for 40 minutes.
- Uncover and bake an additional 10 minutes.
- To prep the salmon, set the oven to broil.
- Mix together the chopped black olives, bread crumbs, salt, and ranch dressing until it forms a thick paste.
- Spread on top of salmon and place salmon on a greased baking sheet.
- Sprinkle a few more bread crumbs on top. Broil for 5 minutes*, then turn the oven down to 350 and bake 5 minutes more, or until salmon flakes apart and is cooked all the way through.
- Enjoy!
NOTES
*Don’t leave the salmon unattended while it is broiling, it can burn really easily! I like to leave the oven open a crack to make sure it doesn’t get too hot and burn/catch fire. The topping will be a dark brown color towards the end of the 5 minutes, but it should NOT look burnt. If it gets too dark, just pull it out and bake it at 350 until it is fully cooked.
