Tag Archives: Cherry Tomatoes

Salmon with Roasted Cherry Tomato Relish⠀

salmon

Fresh ingredients like basil, lemons and later summer cherry tomatoes, shine in this easy dish that is so easy to make………and yet,  your family and friends will be impressed for such and elegant meal!⠀

Serves 4 to 6

Ingredients:⠀

For the Salmon:
One whole salmon fillet, with skin on,  2 – 2.5 pounds
1/2 lemon, sliced
2 tablespoons extra virgin olive oil⠀
2 tablespoons fresh basil, finely minced
2 tablespoons fresh  marjoram leaves⠀
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
1 clove garlic, finely minced⠀
Kosher salt, to taste⠀
Freshly ground black pepper⠀
1/4 bunch whole fresh basil, for garnish
Lemon slices, for garnish

For the Roasted Cherry Tomato Relish:
3 pints cherry tomato⠀
3 cloves garlic, minced
1 small shallot, minced
A few sprigs fresh thyme
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 small red onion, diced
1 teaspoon balsamic vinegar ⠀
1 small bunch basil, cut into chiffonade⠀

For the Relish:
Preheat oven to 450° F.

Toss cherry tomatoes, garlic, shallot and thyme with olive oil on a rimmed baking sheet. Season with salt and pepper. Spread the tomato mixture out in a single layer and roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool and set aside.

Add the tomato mixture to a large bowl, along with the red onion, balsamic vinegar and basil. Toss the ingredients. Taste and adjust the seasoning as needed with salt and pepper. Set aside.

For the Salmon:
Preheat the oven, set to broiler.

Line a baking sheet with parchment paper.

Using clean paper towels, pat the salmon dry and place on the prepared baking sheet.

In a small bowl, mix the dried herbs and garlic powder with the olive oil. Rub the seasoning mixture all over the salmon.

Place the salmon in the oven and cook under the broiler for about 3 minutes.

Remove the salmon from the oven and reduce the oven temperature to 300° F. Place the lemon slices over the salmon and return it to the oven and cook for another 8 to 10 minutes or until the salmon is easily flaked with a fork, depending on the thickness of the fish and the temperament of the oven. Be careful in not to overcook the salmon.

To serve, carefully lift the salmon along with the parchment paper and place on a large serving platter. Top the salmon with the roasted cherry tomato mixture, and garnish with lemon slices and fresh basil leaves.

Cooks Notes:
This recipe is so versatile that  any thick fillet or fish steak can be used  in  the place of salmon. Excellent substitutes are swordfish and halibut.

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Avocado Toast a la Holstein

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Thank you so much!

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Polenta Pizza

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Gooey cheese melting into baked polenta—crisp on the outside with a creamy interior—is as satisfying as a pizza but it’s gluten-free. Serve with a green salad for a satisfying meatless Monday meal.

 Serves 4

Ingredients:

For the polenta crust:
1 1/3 cups  gluten-free medium-ground cornmeal
Kosher salt and freshly ground pepper
1 1/2  tablespoons olive oil, plus more as needed

For the topping:
1/2 pound fresh mozzarella cheese, coarsely grated
1/4 cup thin asparagus spears, sliced into  1 1/2 inch lengths
2 garlic cloves, minced
1 1/2  tablespoons olive oil
1/2 teaspoon balsamic vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
1/3 cup  freshly grated Parmesan cheese
2 tablespoons chopped fresh oregano

Directions:
To make the polenta crust, in a microwave-safe bowl, mix 4 cups  water, the cornmeal and 1 3/4 teaspoon salt. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 more minutes. Stir well. Return to the microwave and cook at the high setting until very thick, about 5 minutes longer. Stir again, and then mix in the 1 1/2  tablespoons olive oil and a generous amount of pepper.

Brush a large pizza pan generously with olive oil. Spread the cornmeal mixture out on the pan in a circle about 1/3 inch thick and about 12 inches  in diameter, building up the edges slightly.

Preheat an oven to 375°F .

Sprinkle the mozzarella cheese over the pizza crust on the pizza pan, leaving a border.

In a small bowl, mix the tomatoes,  asparagus, shallot, 1 1/2  tablespoons olive oil, garlic and the vinegar. Season to taste with salt and pepper. Spoon the tomato mixture over the cheese. Sprinkle with the Parmesan cheese.

Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up. Sprinkle with the oregano and serve immediately with forks and knives for eating.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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