Smoked Salmon With All The Trimmings And Crushed Cherry Tomato Vinaigrette Recipes

SALMON & MELTING CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

SLOW-BAKED SALMON AND CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
• Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.

SMOKED SALMON WITH ALL THE TRIMMINGS AND CRUSHED CHERRY TOMATO VINAIGRETTE

Steps:

• Place the eggs in a small saucepot and add enough water to cover. Set over high heat and bring up to a simmer. Once the eggs are at a simmer, turn the heat off, cover with a lid, and let sit for 10 minutes. Drain the eggs of the hot water and then aggressively shake the pan to crack the eggshells. Run the eggs under cold water until they've cooled down. Peel the shells from the eggs. Set the eggs aside.
• While the eggs are cooking, make the crushed cherry tomato dressing. Add the cherry tomatoes to a bowl along with the sherry vinegar, EVOO, and salt and pepper to taste. With a fork, crush the cherry tomatoes a little bit. Reserve the dressing.
• Place two slices of salmon on four serving plates. Don't overlap the salmon; you want it to cover as much of the bottom of the plate as possible. In a large bowl combine the arugula, watercress, endive, parsley, cucumber, red onion, and capers. Cut the cooled hard-boiled eggs into quarters and add to the vegetables in the bowl. Gently toss, trying not to break up the eggs too much. Place a serving of the salad in the center of the plated salmon. Mix up the reserved cherry tomato dressing with your fork, then distribute it among the 4 plates.