Slow Roasted Salmon with Caramelized Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Italian. Adapted from . Ingredients:
24 oz salmon fillets |
1 freshly ground black pepper |
3 tbsp extra virgin olive oil |
3 red bell peppers |
1 1/2 pints cherry tomatoes |
4 tbsp extra virgin olive oil |
1 tsp fresh basil, chopped |
Directions:
1. At least two hours before dinner, preheat the oven to 275 degrees F. Cut the cherry tomatoes in half, and toss with 2 tablespoons of the olive oil. Place on a baking sheet and season with salt and pepper. Bake for about two hours or until the tomatoes begin to brown and the skin shrivel but still remain moist. Remove from the oven and toss with the basil. Set aside.
2. Heat the remaining two tablespoons of olive oil in a frying pan and cook the vegetables until tender crisp, about 5 to 7 minutes. Set aside.
3. Preheat the oven to 250 degrees F. Rub the salmon with the olive oil and season with salt and pepper. Over medium high heat in a large ovenproof saute pan, sear the skin side of the salmon fillets until crispy. Place the pan into the oven and bake for about 20 minutes or just until the salmon is just barely cooked through the center.
4. To serve, place some of the fennel pepper mix on a plate, place a cooked salmon fillet on top, and then spoon on some of the roasted tomatoes. Serve hot.
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