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Recipe for :

Grilled Salmon with Roasted Tomato Sauce
 

Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

This is a must visit web site - if you would like to learn more then <click here>

"This dish came together when I had some very ripe plum tomatoes I needed to use up, as well as a very nice salmon fillet. I grilled the salmon after lightly coating it in seasoned breadcrumbs on my indoor Delonghi grill. The salmon in the photo above was placed on a bed of Sauteed Spinach <click here>, and was served with a side dish of steamed carrots".

Ingredients

2 pounds salmon fillets, cut into 4 equal pieces
2 tablespoons olive oil
1/2 cup seasoned bread crumbs
salt & pepper

For the sauce:
4 to 5 roasted tomatoes <click here>
1 tablespoon olive oil
2 teaspoons capers
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoons finely chopped fresh parsley

Method
  • To prepare the sauce, place all of the ingredients except the parsley and capers into the food processor, and pulse until you have a smooth sauce.
  • Add the parsley and capers, and mix well. If the sauce is too thick, you can thin it with just a little warm water. Keep warm.
  • Rub the salmon with the olive oil, and roll the pieces into the seasoned breadcrumbs.
  • Season with salt and pepper.
  • Grill over medium high heat, or bake the salmon at 375°F until it is still slightly pink inside. The exact time will depend on the thickness of your salmon, but generally I grill my fillets just a couple of minutes on each side.
  • Once cooked to your preference, serve with a scoop of the roasted tomato sauce on top.

Serves 4

Deborah Mele
Italian Food Forever


Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever

 
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