- 1/2 cup packed fresh basil leaves
- 2-3 garlic cloves
- 1/2 cup dry bread crumbs
- 2 tablespoons parmesan cheese
- 2 tablespoons olive oil
- salt and pepper to taste
- 3 plum tomatoes, halved and seeded (about 1 cup)
- 1/2 cup plus 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 salmon fillets, 6 to 8 ounces each
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I Love
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& Roasted Tomato Oil
Brought to you by the:
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5704 Mays Landing - Somers Point Road Mays Landing, NJ 609.625.2226 ~~ Please visit our Home Page. |
Ingredients
For the crust:
For the roast tomato oil:
For the salmon:
Preparation
Make
Make the crust topping: In a food processor add all the ingredients
and pulse until the mixture resembles a fine crust mixture and it
holds together when pressed in the hand. If the mixture
is too dry, add more olive oil, if too wet add more bread crumbs.
Set aside.
Make the roast tomato oil: Rub the halved tomatoes with two tablespoons of the olive oil and place cut side up on a baking dish or cookie sheet. Roast in a preheated oven at 375 F until the tomatoes just begin to char (30 to 45 minutes). In a food processor add the tomatoes, the rest of the olive oil, the salt and the pepper. Process until it forms a very smooth puree.
Make the baked salmon: Season the fillets with salt and pepper to taste and press 2 tablespoons of the crumb mixture on each of the fillets to form a top crust. In an oiled baking dish bake the fillets at 375 until the desired degree of doneness (about 12 to 15 minutes). On each of four warm serving plates place one of the fillets and drizzle with the tomato oil. Serve with steamed or grilled seasonal vegetables.
Serves four.
