Thursday, 30 January 2014

Baked Italian Salmon

Baked Italian Salmon


2 Salmon fillets
1 Small onion or shallot
2 Cloves Garlic
About 1 Cup diced fresh tomato
4-5 Green Onion stems
1 Lemon
2-3 Tablespoons fresh basil leaves
1 Tablespoon fresh parsley leaves
Salt and Pepper
Olive Oil
1/2 Cup Pancetta or Bacon (2 slices) (optional)
Honey (optional)


Lightly season the salmon on both sides with salt and pepper. Place on a parchment lined baking sheet or a pan lightly misted with cooking spray.

Preheat oven to 350°F.

In a skillet, begin to cook the pancetta or bacon. If using Bacon fully cook the bacon, and then remove it from the pan and drain the fat. Crumble the cooked bacon into small bits and return to the pan. Don't worry about draining the fat if using pancetta, it is much less fatty than bacon as it cooks. 

Finely dice the onion/shallot and garlic cloves. Dice the tomatoes and green onion. Finely mince the herbs. Slice the lemon in half. 

Stir fry onions/shallot and garlic cloves in the pancetta/bacon skillet and season with a bit of salt and pepper. Cook until the onions are just beginning to turn golden. If the onions are sticking and not cooking well, add some olive oil to the pan and stir.

Add the tomatoes, herbs and squeeze the juice of 1/2 of the lemon into the pan. Stir fry for about 5-10 minutes. Until tomatoes soften and everything smells awesome.

Stir in the diced green onion and divide the vegetables in the skillet over the top of the two salmon fillets on their pan. Right on top!! Place the other lemon Half on the pan, cut side up as well.

Bake salmon in preheated oven for 15-20 minutes or until the salmon is just flaking in the center of the fillet when gently prodded with a butter knife. Once cooked let stand on pan 2 minutes. Once plated, squeeze the baked lemon half over the top of each salmon fillet.


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