recipe comes from the web site of Deborah Mele,
Italian Food Forever.
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."
is a must visit web site - if you would like to
learn more then <click
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".
pounds salmon fillets, cut into 4 equal pieces
2 tablespoons olive oil
1/2 cup seasoned bread crumbs
salt & pepper
4 to 5 roasted tomatoes <click
1 tablespoon olive oil
2 teaspoons capers
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoons finely chopped fresh parsley
prepare the sauce, place all of the ingredients
except the parsley and capers into the food
processor, and pulse until you have a smooth
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.
the salmon with the olive oil, and roll the
pieces into the seasoned breadcrumbs.
with salt and pepper.
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.
cooked to your preference, serve with a scoop
of the roasted tomato sauce on top.
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever