I am a Salmon lover, I know many people are not fans, but I love it. Sadly Matt doesn’t like it so I don’t cook it too often. I just discovered Sterling is like his Mama and loves it too. If you have kids give it and try and serve them some. I was shocked when Sterling ate it, he is such a picky eater always. He called it pink fish and gobbled it up. What makes this dish so good is the relish on top. So if you hate Salmon by all means use Grilled Chicken or a different fish. I think it would be great over Flounder or Mahi. If you do use Salmon, buy the Wild Caught kind. That is the only kind we buy, it is so much better for you and I think it is not as fishy as the regular or farm raised kind. This recipe came from one of my mom’s dear friends and it is down right delicious. So fresh and healthy, plus it looks gorgeous. Perfect for a dinner party!
:: R O A S T E D S A L M O N W I T H T O M A T O B A S I L R E L I S H ::
-2 lbs Wild Caught Salmon (this will serve 4 people)
– 1 lb Roma Tomatoes diced
– 2 tablespoon capers drained
– 1 shallot diced
– 1/2 cup Basil finely chopped
– 1.5 tablespoons lemon juice
– 1/4 cup olive oil
– salt and pepper to taste
Mix together Tomatoes and next 6 ingredients. Let sit at room temperature for 30min- 1 hour before serving ( I actually let ours sit 2 hours +, I think it tastes better the longer it sits). Do not refrigerate. Lay Salmon on a foil lined baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Bake the Salmon at 400 degrees 20-25 mins. Do not overcook, you can test with a fork to see if it is done. If the fish flakes easily with a fork it is done. Serve the Salmon with the relish and enjoy!
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