Salmon with Olive and Anchovy (no, really, it's good!)

So, I thought I would mention again that the energy is getting a little better with every day.  I did need a nap yesterday afternoon though, I suppose that when I start feeling a little better I push myself a little too much.  I need to learn patience with myself.

I finally have an appointment with another specialist, I have my fingers crossed that this is one that will actually listen.  He may just be the one to do it, my doctor mentioned in passing that he had written a book about hypothyroidism.  So, being the cyber sleuth that I am I started searching for information about him with Google.  I found information on him and located his book, I have already downloaded to my Nook!  I am excited because his bio mentions that he’s not just an endocrinologist that specializes in thyroid, he also has hypothyroidism.  He understands what it’s like to feel horrible when the lab tests that some doctors rely on say you should be fine.  It appears that he’s open to taking more than just the traditional approach.  I’m looking forward to my appointment with him, September can’t come fast enough.

I know what you are saying….where are the recipes?  That’s what I come here for, let’s get back to those.  So, here I am, getting back to the recipes.  The great thing about my energy returning is that I actually feel like cooking.  It’s hard when I’m not feeling good, I can barely get myself to work.

On to the recipe for today, I found a recipe online when I was searching around looking for tasty sounding recipes that fit my new gluten, dairy and soy free criteria.  The internet is a wonderful thing for searching for recipes!  You can find the original recipe at Elana’s Pantry (I only edited it a tiny bit!).  I love her site; it’s a great source for a lot of recipes, healthy living tips and has beautiful images, I visit often.  If you want to see the original recipe and cruise the site click here (http://www.elanaspantry.com/salmon-with-olive-anchovy-tapenade/).

Salmon with Olive Anchovy and Citrus Tapenade

(adapted from Elana’s Pantry)

4 fillets Wild Salmon (approx. 4 oz. each)

Juice and zest from one lemon

Juice and zest from ½ small orange

1 T anchovies (I buy the paste in a tube, much easier)

1 T fresh rosemary, chopped finely

1 C kalamata olives, pitted and chopped finely

2 cloves garlic, minced (I use a grater and just grate it, it saves on chopping time)

2 T olive oil

Sea Salt

Pepper

• Rinse the salmon and put in a baking dish big enough that the pieces aren’t touching
• Sprinkle less than ½ tsp salt and pepper to taste over the fillets (remember, the olives are salty, don’t overdo it)
• In a bowl mix together the zest from the lemon and orange, anchovies, rosemary, olives, garlic and olive oil
• Spread the paste over the top of each fillet, covering the top completely
• Cover the baking dish with plastic and marinate for 2-6 hours
• Preheat oven to 350 degrees
• Remove plastic and bake 15-20 minutes or until salmon is done to your liking

The flavors in this dish are amazing.  Do yourself a big favor and only use wild salmon, farmed salmon doesn’t have the same taste.  I served this with grilled artichoke and roasted red potatoes.  It got two thumbs up from my husband.  I hope you like it as much as we did!