Salmon is great cooked in this method and always comes out moist. In this recipe, I placed the salmon on a bed of tender crisp julienned fennel and red peppers, and then top it with sweet caramelized roasted tomatoes. All you would need to complete the meal would be a crisp mixed salad and some fresh fruit for dessert!
Deborah Mele 2011
Slow Roasted Salmon With Caramelized Tomatoes
To ensure the best results, be careful not to overcook the salmon.
For The Salmon:
- 4 Salmon Fillets (About 6 Ounces Each Skin Left On)
- Salt & Pepper
- 3 Tablespoons Olive Oil
For The Vegetables:
- 1 Large Fennel Bulb
- 2 Medium Red Peppers
- 1 1/2 Pints Cherry Tomatoes
- 4 Tablespoons Olive Oil
- Salt & Pepper
- 1 Teaspoon Chopped Fresh Basil
- At least two hours before dinner, preheat the oven to 275 degrees F.
- Cut the cherry tomatoes in half, and toss with 2 tablespoons of the olive oil.
- Place on a baking sheet and season with salt and pepper, then bake for about two hours or until the tomatoes begin to brown and the skin shrivel but still remain moist.
- Remove from the oven and toss with the basil and set aside.
- Remove the fronds and stem from the fennel, core the peppers and remove the seeds and cut both into thin julienned strips about 1/4 of an inch thick.
- Heat the remaining two tablespoons of olive oil in a frying pan and cook the vegetables until tender crisp, about 5 to 7 minutes, set aside.
- Preheat the oven to 250 degrees F.
- Rub the salmon with the olive oil and season with salt and pepper.
- Over medium high heat in a large ovenproof saute pan, sear the skin side of the salmon fillets until crispy.
- Place the pan into the oven and bake for about 20 minutes or just until the salmon is just barely cooked through the center.
- To serve, place some of the fennel pepper mix on a plate, place a cooked salmon fillet on top, and then spoon on some of the roasted tomatoes.
- Serve hot.