Recipes
Roasted Salmon w Tomato Jam
Roasted salmon with a super super sweet tomato jam. Don't pop the tomatoes!
Ingredients list:
- 5 cloves of garlic
- 2 tbsp capers
- Bunch of parsley (stem and leaf)
- 1 can of cherry tomatoes
- Small bunch of basil
- 3 fillets of salmon
- Olive oil
- EVOO
- Lemon wedge
Directions:
Difficulty: Easy
Feeds: 3 people
Cooking time: 45 minutes
- Prep the Aromatics: Finely mince the garlic and capers.
- Prepare the Parsley: Separate the parsley leaves from the stems.
- Infuse the Oil: In a pan, heat olive oil and add the garlic and parsley stems. Let it gently infuse the oil.
- Add Tomatoes and Herbs: Add the cherry tomatoes, capers, and basil to the pan. Be careful not to pop the cherry tomatoes.
- Cook the Sauce: Let the mixture cook for about 15 minutes until it reaches a jammy consistency. Remember to remove the parsley stems and basil.
- Season the Salmon: Season your salmon fillets with salt and pepper.
- Cook the Salmon: In a separate pan, heat olive oil. Add the salmon fillets, starting with the skin side down. Let it come up to temperature slowly.
- Finish Cooking: Cook the salmon skin side down for about 90% of the time, then flip it. Turn off the heat and let the residual heat finish cooking the salmon.
- Rest the Salmon: Let the salmon rest for at least 5 minutes before serving.
- Serve: Plate the salmon, top with the tomato jam, drizzle with extra virgin olive oil, and serve with a wedge of lemon.
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