Tuesday, August 3, 2010


Another great recipe from Grace Parisi. This salad is another terrific use of salmon. It's light with the lemon and capers and an all in one meal with salmon, tomatoes and bread. No need for any side dishes..only a nice glass oif white wine.
5 tbl olive oil
2 pints grape tomatoes halved
2 large garlic cloves
2 tbl capers chopped
loaf of ciabatta bread cut into chunks
1 lemon halved and very thinly sliced
1/4 cup Italian parsley chopped
1/2 tsp crushed red pepper
2 lbs salmon, skinned and cut into large chunks
Preheat oven to 450 degrees
On a baking sheet toss the ciabatta chunks with 2 tbl olive oil and roast in the oven for about 5 minutes until the bread is toasted.
In a bowl, mix tomatoes, garlic, capers, lemon, parsley, red pepper and 2 tbl olive oil. Season with salt and pepper. Stir the tomato mixture with the bread and roast for about 10-15 minutes until tomatoes begin to soften and blister.
In the same bowl toss the salmon with remaining olive oil and season with salt and pepper. Combine salmon with the bread and tomatoes and roast for about 6-8 minutes until salmon is cooked through.
Try to serve immediately! So much wonderful flavor and so simple!

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