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Zingy seasonal pickled tomatoes on a delicious easy roast salmon. This dish is not only beautiful, but a unique way to switch up how you serve roast salmon.
If you’re looking for an aromatic, flavor packed dish, these pickled tomatoes are for you. They are seasoned with serrano peppers, green onions, toasted spices, and lots of grated ginger and minced garlic.
How to make the easy roast salmon:
- Preheat the oven to 425F.
- Place the salmon on a parchment lined baking sheet. Season both sides with kosher salt and a light drizzle of oil. Roast for 10 minutes or until your desired doneness.
How to make the spiced pickled tomatoes:
3. As the salmon is roasting, prepare the pickled tomatoes. Cut the tomatoes into wedges and add this to a mixing bowl. Thinly slice the serrano pepper and green onions and add this to the tomatoes.
4. Mince the garlic and grate the ginger into a small bowl. Add all the remaining spices and black pepper.
5. Heat a small pan on medium heat. Add the ⅓ cup of neutral oil and heat this up. Once it’s hot (you can stick a chopstick and begin to see bubbles forming around the edges), add the aromatics and spices. Reduce the heat to medium low and stir around the mixture for 2-3 minutes.
6. Add the oil and spices to the tomatoes.
7. In a separate pot, heat up the pickling liquid. Add the rice wine vinegar, brown sugar, and salt. Bring this up to a simmer, then add this to the tomato mixture. Give everything a stir, taste for seasoning, then top the pickled tomatoes on the roast salmon.
The salmon portion can be easily scaled up or down based on how many people you’re serving. One recipe of the pickled tomatoes will make enough servings for 6-8 people.
Looking for more recipes? Check out these recipes:
VIDEO TUTORIAL HERE: Spiced Pickled Tomatoes on Easy Roast Salmon
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Pickled Tomatoes on Easy Roast Salmon
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
Zingy, flavor-packed, seasonal pickled tomatoes on a delicious easy roast salmon. This dish is not only beautiful, but a unique way to switch up how you serve roast salmon.
Ingredients
Easy Roast Salmon with Pickled Tomatoes
- 12 ounces of salmon
- Kosher salt
- 1/3 cup of neutral oil
- 1.5 lb tomatoes, cut into wedges – I use early girl tomatoes, but heriloom tomatoes or vine tomatoes also work
- 1 serrano chili
- 4 stalks of green onions
- 2” knob of ginger
- 4 cloves of garlic
- 1/2 teaspoon ground turmeric
- 2 teaspoons paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 2/3 cup rice wine vinegar
- 3 tablespoons of brown sugar
- 2 teaspoons kosher salt
For the broccolini:
- 1 bunch of broccolini
- 1 tablespoon of neutral oil
- Kosher salt
Instructions
- Preheat the oven to 425F.
- Place the salmon on a parchment lined baking sheet. Season both sides with kosher salt and a light drizzle of oil. Roast for 10 minutes or until your desired doneness.
- As the salmon is roasting, prepare the pickled tomatoes. Cut the tomatoes into wedges and add this to a mixing bowl. Thinly slice the serrano pepper and green onions and add this to the tomatoes.
- Mince the garlic and grate the ginger into a small bowl. Add all the remaining spices and pepper.
- Heat a small pan on medium heat. Add the ⅓ cup of neutral oil and heat this up. Once it’s hot (you can stick a chopstick and begin to see bubbles forming around the edges), add the aromatics and spices. Reduce the heat to medium low and stir around the mixture for 2-3 minutes.
- Add the oil and spices to the tomatoes.
- In a separate pot, heat up the pickling liquid. Add the rice wine vinegar, brown sugar, and salt. Bring this up to a simmer, then add this to the tomato mixture. Give everything a stir, taste for seasoning, then top the pickled tomatoes on the roast salmon.
- Heat another pan or cast iron pan on medium high heat. Add a tablespoon of neutral oil and the chopped broccolini. Let this cook for 2 minutes, then add a pinch of kosher salt and 2 tablespoons of water to let it lightly steam. Cook for another 2 minutes, then turn off the heat.
Notes
The salmon and broccolini make enough to serve 2 people, and I like to serve this with multigrain rice or some roast potatoes.
The recipe for the pickled tomatoes makes enough to serve 6-8 servings.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: easy gourmet
- Method: oven roasted, stovetop
- Cuisine: American
Made this tonight – was missing some ingredients but I said whatever and went ahead anyways and it turned out really well. I seriously can’t wait to make this perfectly according to recipe! This majorly shook up our weekly salmon in the best way – thank you!!
So glad you enjoyed it Kelly!!