Roasted Salmon Salad / Caramelzied Tomatoes
Great way to use the end of season summer bounty!
You can see pictures of this salad and more of my recipes on my food blog: www.myfoodsimplynaked.blogspot.com
Featured Pinch Tips Video
- 3-4 salmon fillets
- 2 1/2 c
- mixed cherry, yellow grape tomatoes
- 1 ripe avocado
- 1 head of romaine lettuce
- 1 c
- cannellini beans
- 2 ears of fresh corn on cob
- 1/4 c
- extra virgin olive oil
- 3 Tbsp
- balsamic vinegar
- 1 tsp
- dijon mustard
- kosher salt and fresh ground black pepper
- 4 large cloves garlic in skins
1Pre-heat oven to 350 degrees. Spread tomatoes and garlic in skins on baking sheet and toss in olive oil,salt and pepper. Bake for one hour and reduce heat to 200 degrees turning tomatoes once or twice
for 2 more hours until good and caramelized. Remove from heat and set aside. Tomatoes should have released their juices and be slightly browned.
2While tomatoes are roasting, prepare the vinaigrette. Boil the corn in a pot of salted water for about 2 minutes, remove to an ice bath to immediately stop the cooking so the corn keeps it crunch. Drain when cooled and remove the corn from the cob with a corn zipper or a sharp knife.
Whisk together balsamic vinegar with dijon mustard. Slowly add the olive oil and whisk until emulsified.
Season with salt and pepper.
3When tomatoes have finished cooking, increase the heat to 400 degrees. Transfer the tomatoes to a plate and roast the salmon on the same pan, brushing the top with salt and pepper and a little olvie oil. Roast for 10 minutes or until salmon is opaque in the center, careful not to overcook.
4Now start to build your salad. Start with the romaine lettuce, chopped avocado, strips of fresh corn, and cannelini beans. Toss these ingredients in the vinaigrette. Plate the salad and put the salmon fillet on top, crowning it with the caramalized tomato topping. You can garnish with a few chopped green onions if desired.