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SALMON WITH BLISTERED TOMATOES

SALMON WITH BLISTERED TOMATOES (1 of 1)

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Description

Grilled salmon with basil, blistered tomatoes, olives, fennel and caramelized onions.

This is one of those epic dishes. And one of my favorite ways to do salmon. It's inspired by Mexico's Veracruzana and Italy's Puttanesca sauces but I've tweaked it to make it my own.

You can serve it warm as a main meal or at room temperature and an appetizer.

And I insist you make it immediately. It’s one of those must try recipes. Soooooooo good!

xxx Chef MM

SALMON WITH BLISTERED TOMATOES






US (Imperial)


Print Ingredients

FOR THE FISH
4½ lbs salmon – skin on bones removed
8½ oz bottle sundried tomatoes in oil
8 pepperdews/cherry peppers (optional)
1 bunch of basil (keep 1⁄3 for garnish)
3 TBS balsamic vinegar
Coarse salt and black pepper

FOR THE VEGGIES
1 red onion - cut in slivers
1 bulb fennel - cut into slivers
1 pack cherry tomatoes
1 cup Kalamata olives
2 cloves garlic - finely chopped
1 TBS dried oregano
1 TBS dried basil
Coarse salt and black pepper
Olive oil



Instructions

Puree the sundried tomatoes and oil, pepperdews/cherry peppers, fresh basil and balsamic vinegar in a blender or food processor, until it forms a thick paste. Set aside.

Preheat oven to BROIL

Cut the veggies. Season them with dried oregano, basil, salt, pepper and olive oil. Toss to coat. Place on a foil-lined baking sheet. Broil on the top rack of the oven for 25 minutes, tossing half way until tomatoes are blistered and veggies are slightly charred. Set aside.

Line another baking sheet with foil (dull side up) and spray with olive oil spray. Place 1⁄3 of the sauce under the fish. Place the salmon on the sauce, skin side down. Season with salt and pepper. Place remaining sauce on top of the fish.

Broil fish on the top rack of the oven until it is almost black and bubbling (8-10 mins). Pierce the fish with a fork which should slide through easily. If it’s not cooked completely, turn the oven down to 425°F and continue baking for another 5-10 minutes.

Allow to cool on a baking tray. Use the foil to slide the fish onto a serving platter. Top with the grilled vegetables. Garnish with chopped fresh basil and a drizzle of olive oil. The dish can be served warm or at room temperature.

CHEF’S TIP
You can make the veggies and fish 3-4 hours ahead of time and keep them covered at room temperature.

SERVES 8





EU (Metric)


Print Ingredients

FOR THE FISH
2Kg salmon – skin on and bones removed
240g bottle sundried tomatoes in oil
8 pepperdews/cherry peppers (optional)
1 bunch of basil (keep 1/3 for garnish)
3 TBS balsamic vinegar
Coarse salt and black pepper

FOR THE VEGGIES
1 red onion - cut in slivers
1 bulb fennel - cut into slivers
1 pack cherry tomatoes
1 cup Kalamata olives
2 cloves garlic - finely chopped
1 TBS dried oregano
1 TBS dried basil
Coarse salt and black pepper
Olive oil



Instructions

Puree the sundried tomatoes and oil, pepperdews/cherry peppers, fresh basil and balsamic vinegar in a blender or food processor, till it forms a thick paste. Set aside.

Preheat oven to GRILL

Cut the veggies. Season them with dried oregano, basil, salt, pepper and olive oil. Toss to coat. Place on a foil-lined baking sheet. Broil on the top rack of the oven for 25 minutes, tossing half way until tomatoes are blistered and veggies are slightly charred. Set aside.

Line another baking sheet with foil (dull side up) and spray with olive oil spray. Place 1⁄3 of the sauce under the fish. Place the salmon on the sauce, skin side down. Season with salt and pepper. Place remaining sauce on top of the fish.

Grill fish on the top rack of the oven until it is almost black and bubbling (8-10 mins). Pierce the fish with a fork which should slide through easily. If it’s not cooked completely, turn the oven down to 220°C and continue baking for another 5-10 minutes.

Allow to cool on a baking tray. Use the foil to slide the fish onto a serving platter. Top with the grilled vegetables. Garnish with chopped fresh basil and a drizzle of olive oil. The dish can be served warm or at room temperature.

CHEF’S TIP
You can make the veggies and fish 3-4 hours ahead of time and keep them covered at room temperature.

SERVES 8




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