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Roasted Peppered Salmon with Tomato-and-Basil Relish
trimmed, with all pin bones removed
cracked black peppercorns
finely shredded basil leaves
dry white wine
of crushed garlic
large plum tomatoes
skinned, seeded, and c
Preheat oven to 350 degrees Fahrenheit.
Cut salmon into 4 equal parts.
Coat salmon with cracked peppercorns and Â½ teaspoon dill. Grate a little lime zest over salmon.
Place on a lightly oiled sheet pan. Bake in preheated oven, 6-8 minutes.
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