Roasted Peppered Salmon with Tomato-and-Basil Relish

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Roasted Peppered Salmon with Tomato-and-Basil Relish

Servings 4


  • 1 pound salmon fillet trimmed, with all pin bones removed
  • 1 tablespoon cracked black peppercorns
  • 1 teaspoon chopped dill divided
  • 1 whole lime
  • oil for greasing
  • 2 shallots diced fine
  • 1 tablespoon finely shredded basil leaves
  • 2 teaspoons olive oil
  • 1 cup dry white wine
  • 2 cloves of crushed garlic
  • 6 large plum tomatoes skinned, seeded, and c


Peppered Salmon

  • Preheat oven to 350 degrees Fahrenheit.
  • Cut salmon into 4 equal parts.
  • Coat salmon with cracked peppercorns and ½ teaspoon dill. Grate a little lime zest over salmon.
  • Place on a lightly oiled sheet pan. Bake in preheated oven, 6-8 minutes.

Tomato-and-Basil Relish

  • 1. In a medium saucepan, place 1 teaspoon olive oil, garlic, and diced shallots. Saute over medium heat, 1 minute, without coloring.
  • Add white wine and juice of the lime. Reduce by half.
  • Add tomato chunks and basil leaves. Mix and gently heat, 1 minute.


  • Place the tomato-and-basil relish in the center of a warmed deep-dish plate. Arrange the salmon on top. Fresh flowering herb sprigs may be used to decorate.


This recipe is from the book Elegant Irish Cooking by By Noel C. Cullen, Ed.D., CMC, AAC

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