As I have mentioned here before, I am always looking for inspired ways to eat salmon. First priority, disguising the fishy flavor!
Well, lo and behold, last night as I sat on the couch making my way through the latest issue of Cook’s Illustrated (my dear friend Deb subscribed me as a gift last year), I found a section on cooking salmon. I was so inspired that I decided to test out the recipe for tonight’s dinner.
I do like Cook’s, however their recipes are a bit fussy for me, so here you will find my take –a simple version of one of their magnificent salmon recipes.
Salmon with Tomato Basil Relish
- ½ pound salmon
- 2 cups cherry tomatoes, sliced in quarters
- 1 tablespoon shallot, minced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh basil, finely chopped
- ¼ teaspoon celtic sea salt
- Turn oven on to 500°F
- Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel
- Place fish skin side down on a metal baking sheet
- Rub fillets liberally with olive oil, then sprinkle with salt
- Reduce oven temperature to 275°F, then put sheet with salmon on lowest rack
- Roast 8 to 13 minutes --so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
- To make relish, stir together remaining ingredients from above in a medium bowl
- Remove salmon from oven, transfer to plates and serve with relish
This simple, healthy salmon recipe was a hit all around tonight at dinner. My favorite taste tester said he was surprised at how little fishiness there was to the salmon –a huge compliment in this neck of the woods. It’s so great when those fresh, easy, healthy dinners turn out to be winners!
Salmon is in the air these days –my mother recently requested my salmon burger recipe which will definitely be appearing over here as part of the salmon series sometime in the near future.
My family loves this salmon recipe and asks for it regularly. I buy extra salmon and double the recipe for the tomato basil relish and it feeds 6, including some next day leftovers. Also, it’s so easy and quick to pull together on a busy night and still eat healthy. Thanks so much!
Rebecca, thanks for letting me know your family loves this recipe!
JoAnn V says
This is such a refreshing way to cook salmon. Tastes wonderful. Thanks for sharing your recipe.
JoAnn, thanks for letting me know this tastes wonderful!
Dorothy Scherr says
Elana – have you tried lightly broiled salmon steak with a raw egg inside a sweet onion slice, capers sprinkled on top? just before serving the salmon, after you turn it skin side down, you slide it under the broiler with the egg on top, so that the egg is slightly broiled but still runny. You can add a touch of bourbon or marsala wine for a special occasion if you like, which the flame will rapidly caramelize- so that it is for flavor only. When you cut into it you get the delectable flavor of egg yolk with salmon, and all the extra goodness and protein that goes with it. Enjoy!
Dorothy, thanks so much for your comment and for sharing this lovely idea :-)
I noticed you feel the need to disguise the ‘fishy’ flavour of salmon, and as a person who is super picky about eating fish, I wonder what salmon you’re eating. Not farmed, right?
Wild salmon only; no farmed over here.
Where do you source wild Atlantic Salmon from? I’m here in Australia & all I can get is organic sustainably farmed (which is feed meal made from soy & wheat). I can get socket eye salmon wild, is this what you are referring too?
Thanks for all of the wonderful info, it is so empowering :)
I am always trying to find new ways to make my family eat healthy, including salmon. Thanks for the recipe, I am going to give it a try.
Thanks Christine -You are very welcome. I do that too!
I absolutely love the tomato relish in this dish. I eat it by itself. It is wonderful. Thank you.
Barry -Thanks for stopping by and for your comment. Let me know how this recipe turns out when you make it. See you soon!
~M -Thanks for all of your great ideas. I love the suggestion for the balsamic salmon, will have to stop by Kalyn’s and check it out sometime soon.
I really enjoy salmon, too.
I recommend these recipes (the first is similar to your recipe above):
Elise of Simply Recipe’s Salmon Provencal
When I make this version, I use 4 tomatoes and only 1 shallot. It’s a great summer dish with green beans. What your version shows me, however, is that I can use grape tomatoes – the only tomatoes that taste decently in the winter – and still have a version of this dish (and without blanching the tomatoes!).
Kalyn of Kalyn’s Kitchen Balsamic Salmon
I think you’ll like this recipe, Elana, since I know you like balsamic on poultry. If you make a version of the sauce with agave instead of sugar, please let me know! The balsamic reduction sauce is so wonderful, it’s like candy! My fiancé and I really enjoy this salmon year-round with sweet mashed potatoes, steamed broccoli, and my homemade version of mango-avocado salsa.
Please keep the salmon recipes coming! :)
Barry Reese says
Since Donna told me about your website a few months ago, I now find myself looking through it every morning. Today however, I was especially excited because I absolutely LOVE salmon.
I am always looking for new and interesting ways to prepare it and this recipe not only looks very tasty, but is also so very simple to prepare. It looks so good in fact, I may have to try it tonight!
I love your site by the way and have shared it with many of my friends. As always, I look forward to all the savory new things that are sure to come.
Hope to see you again soon.