After seeing Eric Ripert on Martha the other day I was craving some Salmon, I decided to go with my old standby favorite Salmon recipe. I found this recipe years ago in I think Cooking Light, but now it is inscribed in my memory. Although there is not a lot to remember...
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!
Bon Apetit!
