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SPICY SALMON WITH SUNDRIED TOMATOES & FETA

SPICY-SALMON-WITH-SUNDRIED-TOMATOES-&-FETA

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DELICIOUS

Description

This is one of those dished that I always get compliments on. People call days after eating it to rave about it and ask for the recipe. So I know you are going to blow your guests away with this fish.

Even though this salmon is topped with Feta cheese, the marinade is inspired by my Italian adventures. The combination of olives, sun-dried tomatoes and basil is nothing short of perfection.

And the sweet and vinegary pepperdews add some acidity. If you are like me and you like your food a little spicier, you can use hot cherry peppers instead.

Don’t forget to share it with you friends and send me your feedback xxx Chef MM

SPICY SALMON WITH SUNDRIED TOMATOES & FETA






US (Imperial)


Print Ingredients

4.5 lbs salmon – bones removed skin on

8.5 oz bottle sundried tomatoes in oil

8 pepper dews/ hot cherry peppers

½ cup olive tapenade

1 bunch of basil (keep a few leaves for garnish)

3 TBS Worcestershire sauce

Coarse salt and black pepper

1 cup crumbled feta

2 lemons



Instructions

Process the sundried tomatoes and oil (save a few to garnish the fish), pepperdews, tapenade, basil and Worcestershire sauce in a food processor or blender till it forms a thick paste. Set aside

Preheat oven to BROIL

Line a baking sheet with foil (shiny side down) & spray with olive oil spray. Place 1/3 of the sauce on the foil under the fish. Place the salmon on top of the sauce, skin side down. Season the salmon with salt & pepper. Place remaining sauce on top of the fish.

Broil the fish on the middle rack of the oven until it is almost black and bubbling (approximately 8 minutes). Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily. If not cooked completely turn oven down to 425 F and continue baking for another 5-10 minutes.

Allow to cool on a baking tray. Gently lift foil off the baking tray & use foil to slide fish onto a serving platter.

Top with crumbled feta cheese, sundried tomatoes and torn basil and serve alongside some lemon wedges. Serve at room temperature.

SERVES 6 as main / 10-14 as appetizer





EU (Metric)


Print Ingredients

2Kg salmon – bones removed skin on

240 g bottle sundried tomatoes in oil

8 pepperdews/ hot cherry peppers

½ cup olive tapenade

1 bunch of basil (keep a few leaves for garnish)

3 TBS Worcestershire sauce

Coarse salt and black pepper

1 cup crumbled feta

2 lemons



Instructions

Process the sundried tomatoes and oil (save a few to garnish the fish), pepperdews, tapenade, basil and Worcestershire sauce in a food processor or blender till it forms a thick paste. Set aside

Preheat oven to GRILL

Line a baking sheet with foil (shiny side down) & spray with olive oil spray. Place 1/3 of the sauce on the foil under the fish. Place the salmon on top of the sauce, skin side down. Season the salmon with salt & pepper. Place remaining sauce on top of the fish.

Grill the fish on the middle rack of the oven until it is almost black and bubbling (approximately 8 minutes). Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily. If not cooked completely turn oven down to 220 C and continue baking for another 5-10 minutes.

Allow to cool on a baking tray. Gently lift foil off the baking tray & use foil to slide fish onto a serving platter.

Top with crumbled feta cheese, sundried tomatoes and torn basil and serve alongside some lemon wedges. Serve at room temperature.

SERVES 6 as main / 10-14 as appetizer




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