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
Units
Scale
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