Gremolata-Topped Salmon
(Serves 4)INGREDIENTS:
- To prepare tomatoes
- 6 plum tomatoes
- 1-2 garlic cloves, thinly sliced
- 1 teaspoon sugar
- 3 tablespoons extra virgin olive oil
- 1 lemon, quartered
- 1 tablespoon capers
- 2 handfuls flat-leaf parsley, roughly chopped
- 1 lemon, zest only
- 8-12 green olives, pitted
- 2 tablespoons extra virgin olive oil
- 4 6-ounce salmon fillets, skinless
- black pepper, freshly ground
- Preheat the oven to 375 degrees. Lightly oil a baking tray; set aside.
- Remove the tough green 'eye' from the tomatoes and halve each one.
- Place the tomatoes cut side up in a roasting tray.
- Scatter the chopped garlic over the tomatoes and sprinkle with sugar. Season with salt and pepper, then drizzle with the olive oil.
- Place the lemon quarters next to the tomatoes, cut side down.
- Roast for about 25 minutes, until the tomatoes are rich and juicy and the lemon wedges are golden and caramelized.
- Place the capers, parsley, lemon zest, olives, and the 2 tablespoons of olive oil into a food processor.
- Process to a rough paste.
- Spread the gremolata over the top of the salmon fillets and place them on the prepared baking tray. Bake for about 8-10 minutes, until just cooked through.
- Serve with the roasted tomatoes and roasted lemon wedges.
"Mediterranean Meals," aired during the week of April 21, 2008.
Advertisement