53 minutes ago
Thursday, October 1, 2009
This was a weird sounding recipe from the October issue of Food & Wine, but it turned out to be a good combination of flavors and easy enough to make on a weeknight.
I found the recipe needed more oil than the 5 tablespoons it called for.
You be the judge, and I also think the salmon needed to roast a bit longer than 6 minutes. It's a simple enough recipe to play around with.
I also liked that this was a one pan dish. I never use disposable aluminum pans (like my mother did my whole life), but I had one laying around so decided to be a trailblazer and use it then throw it out!
It was really good! Don't be scared!
Pan Roasted Salmon & Bread Salad (adapted from Food & Wine)
8 slices 1" thick, from a ciabatta, cut into large chunks
5 tbsp of olive oil (I used more)
2 pints of grape tomatoes, halved (cherry tomatoes are better)
2 large garlic cloves, minced
2 tbsp capers, chopped
1 lemon, halved and sliced super thin
1/4 cup of choppped fresh parsley
1/2 tsp of crushed red pepper
kosher salt and pepper
2 lbs. center cut, skinless salmon filet, cut into 2" chunks
Preheat oven to 450F.
In a large roasting pan, toss the bread chunks w/ some olive oil. Roast about 5 minutes until bread is lightly toasted.
In a large bowl, toss the tomatoes with the garlic, capers, lemon slices, parsley, crushed red peppers and 2 tablespoons (or more) of olive oil; season w/ salt and pepper. Stir the tomatoes into the toasted bread. Roast 10-12 minutes until the tomatoes begin to soften and break down.
Meanwhile, in the same bowl, toss the salmon with the remaining olive oil and season with kosher salt and pepper. Nestle the salmon chunks into the bread and tomatoes, spooning some of the tomatoes on top. Roast about 6 minutes (mine took longer) until the salmon is cooked thru.
Serve right away.