Thursday, June 25, 2009

Salmon Provencal

I knew one thing for certain about dinner a few nights ago: we were having salmon. Outside of that, I had no ideas. So, I searched the internet for a recipe that would result in a flavorful meal, require minimal ingredients and be e-a-s-y.

The result of my search was this. I was a little put off by the idea of blanching the tomatoes to peel them, but it really wasn't that inconvenient (though I didn't care to use the extra pan). As I waited for the water to boil, I prepped the rest of the ingredients for the tomato salsa. However I was won over with the mention that this is a good summer salmon recipee -- and because it is finally warm I decided to stick with it.

As usual I made a number of adjustments, but they are all noted below. One thing is for certain - this was good!! I'm looking forward to the leftovers at lunch...
Salmon Provencal
(Source: Simply Recipes)
3 large plum tomatoes
3 shallots, coarsely chopped [I used 1/4 of a medium yellow onion]
1 Tbsp coarsely chopped fresh tarragon
1 Tbsp coarsely chopped fresh basil [I used fresh dill]
1 Tbsp coarsely chopped fresh chives
1 Tbsp fresh lemon juice [the juice of 1/2 lemon]
1 Tbsp balsamic vinegar
2 Tbsp olive oil [I used 1 T.]
[I added 2 T. capers, chopped + 1 t. caper juice]
4 salmon fillets, about 5-6 ounces each

Preheat oven to 400°F.

Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh.

In a large bowl combine the tomatoes, shallots [onion], tarragon, basil [dill], and chives. In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste. Add to the tomato mixture, toss to coat.

Arrange salmon fillets on an oiled baking sheet without crowding. [I put the salmon fillets on parchment paper and then sprayed the fillets lightly with cooking spray and skipped the olive oil part of the next sentence] Drizzle with olive oil and season lightly with salt [I also peppered the fillets].

Bake until salmon is barely cooked through and lightly browned on the edges, 10-12 minutes.

To serve, spoon a couple tablespoons of the tomato mixture over each fillet. Serve immediately.
Serves 4.

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