It's Copper River Salmon season and if you love Salmon, there is NOTHING BETTER... it melts in your mouth and has a wonderful silky buttery taste, perfect on its own, but this is one of my favorite ways to have salmon any time of the year
You need to make it when you have some time, you can take a shortcut with the risotto but the tomatoes take some time, and they are well worth it.
I start by roasting the tomatoes in a oven at 350 degrees for at least 1 hour. But first you cut the tomatoes in half and core them and scoop out the seeds. Sprinkle with salt and pepper and minced garlic, drizzle a little olive oil and into the oven.
For the risotto I usually make a risotto or if in a hurry you can make a lovely wild rice mix. Martha has some great recipes on-line, I really like the Parmesan Risotto, but again, anything will work with this.
For the Salmon, cut the salmon up into individual portions and pat dry with a paper towel. Then salt and pepper and place into a hot pan with some canola oil, it only needs a few minutes per side and then you are set. It will create a great crust on the outside and delicate and wonderful inside.
Plate up like in my picture above, it is a easy one, any always gets rave reviews!