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
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.
Nutrition Information:Yield: 4 Serving Size: 1 fillet
Amount Per Serving: Calories: 343 Total Fat: 29g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 27mg Sodium: 192mg Carbohydrates: 11g Fiber: 3g Sugar: 7g Protein: 11g