Salmon #1: Roasted Salmon on Cherry Tomatoes
January 31, 2007 by Stephanie Patag
Filed under Allergy-Free
Inspired by a Dave Lieberman recipe, #1 of 3 salmon recipes I’m posting.
Very basic, very easy recipe:
Take a bunch of cherry tomatoes, halve them, put them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes or so at 400 degrees F.
Cut a large salmon fillet into 2-inch-wide pieces and roast at 350 degrees, seasoned with dill, salt and freshly ground black pepper, and a squeeze of lemon juice.
Take a couple of lemons (organic preferably), slice them thin, and pan-fry them in a bit of olive oil while the salmon is cooking, until edges are browned (do not overdo this though, or the pulp will fall out like it did in my pic) — really rapid frying is the key so you’ll want your flame on the high end.
Layer on the plate:
The cherry tomatoes. The salmon. The lemon slices. Finito!
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