Salmon – Roasted with Cherry Tomatoes, Scallion & Green Sauce
Salmon – Roasted with Cherry Tomatoes, Scallion & Green Sauce
This recipe for Roasted Salmon with Cherry Tomatoes, Scallions and Green Sauce is shared by chef Kathy Gunst.
Recipe provided by
Kathy Gunst
Ingredients
- 1 ½ pound fresh salmon filet
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- 1 tbsp. Olive oil
- 1 tablespoon minced garlic
- Salt and pepper
- ¼ cup chopped scallions
- 1 tbsp. lemon juice
- 1 cup cherry tomatoes
- 1 lemon, cut into wedges
- Serves: 4
The Green Sauce
- 2 packed cups arugula leaves
- ½ packed cup parsley with stems
- 1 scallion, white and green, chopped
- 1 clove garlic, peeled and chopped
- 2 tablespoons jalapeno, cored and chopped, seeded
- Maine Sea Salt and pepper to taste
Directions
Green Sauce: In the bowl of a food processor or blender, combine the arugula, parsley, scallion, garlic, one teaspoon of the chile, salt and pepper. Slowly add the oil until well blended, but not necessarily perfectly smooth. Taste for seasoning. The sauce should be thick, but if you want it thinner, blend in another tablespoon of oil.
Preheat the oven to 400°.
Spread half the oil on a baking tray or shallow roasting pan. Place salmon on top, surround with tomatoes and scatter the fish and the tomatoes with scallions, salt and pepper, remaining oil and lemon juice. Bake the salmon on the middle shelf for 12 to 20 minutes, depending on the thickness, about 4 to 6 minutes per one-half inch thickness of your salmon filet. The fish is ready when it flakes easily when gently prodded with a fork. Spread a thin line of the green sauce down the middle of the fish and serve the remaining sauce on the side.
