Roasted Salmon with a Tomato, Olive & Caper Sauce
| Prep Time: 35 min | Cook Time: 30 min |
| Servings: 8 | Skill Level: medium |
This beautiful centerpiece dish is perfect for celebrations; it will feed a crowd gloriously and it can be served warm or at room temperature. It’s the flavors of a Puttanesca on salmon, with a twist, and it is insanely delicious.
Recipe and image by Chef Jamie Gwen
Ingredients
One 2-pound side of fresh salmon, skin on and cleaned
3 lemons, sliced
1 pint cherry tomatoes, halved
1/4 cup extra virgin olive oil
For the Sauce
1/4 cup extra virgin olive oil
4 garlic cloves, peeled and sliced
2 tablespoons double-concentrate tomato paste
1 teaspoon anchovy paste
1 teaspoon agave
1/2 teaspoon red pepper flakes
Zest and juice of 1 lemon
1 jar Pearls Specilaties
Garlic-Stuffed Olives
2 tablespoons capers, drained
Fresh basil leaves
Salt & freshly ground pepper
Cooking Instructions
Preheat the oven to 400°F. Place the side of salmon on a parchment paper-lined baking sheet. Arrange the lemon slices around the salmon. Scatter the tomatoes on the baking sheet around the salmon. Drizzle the olive oil over the salmon, lemon slices and tomatoes and season the entire tray liberally with salt and pepper. Roast the salmon for 15-20 minutes or until just cooked through. The lemons will char a bit and the tomatoes should get juicy.
Meanwhile, in a small pot combine the olive oil and sliced garlic. Place over medium-heat low and cook until the garlic is just golden, stirring constantly. Add the tomato paste, anchovy paste, agave, red pepper flakes, lemon zest and lemon juice and whisk to combine. Cook for 1 minute, then remove from the heat. Add the olives and capers to the pot and stir to combine.
To serve, transfer the roasted salmon to a large platter. Place the lemon slices around the salmon.
Transfer the roasted tomatoes and any juices from the baking sheet into the pot of sauce and stir to combine. Spoon the sauce over the salmon and finish with basil leaves.
