Saumon Confit (Salmon with Tomato Confit)
For this fish course, it's best to visit a reputable fish market or gourmet grocery and have the fish cut for you. You'll want uniform pieces, preferably center cut.
This recipe also makes an excellent main course; simply purchase fillets that are 5 to 6 ounces each. The cooking time will remain the same.
For a festive holiday meal, alternate the red and green accompaniments between guests when you serve the appetizer
• 4 cups grape tomatoes
• 1/2 cup thinly sliced shallots (4 medium shallots)
• 3 cloves garlic, minced
• 2 tablespoons snipped fresh oregano
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 (3-ounce) fresh or frozen salmon fillets
Preheat oven to 400°F. Prepare Cilantro-Pesto Vinaigrette; set aside.
For Tomato Confit, in 3-quart baking dish combine tomatoes, shallots, garlic, oregano, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, about 25 minutes or until tomatoes begin to split. Set aside.
For salmon, sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 12-inch oven-safe skillet heat remaining 2 tablespoons olive oil over medium-high heat. Cook salmon, skin side up, 3 to 4 minutes or until golden. Turn salmon. Place skillet in oven; bake 8 to 10 minutes or until salmon flakes when tested with fork.
To serve, place salmon fillets on individual plates. Drizzle 4 servings with Cilantro-Pesto Vinaigrette; spoon Tomato Confit alongside four remaining fillets. Alternately, drizzle vinaigrette over all fillets; accompany each with Tomato Confit. Makes 8 servings.
In blender combine 3/4 cup fresh cilantro leaves, 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 tablespoons finely shredded Parmesan cheese, 1 tablespoon toasted pine nuts or slivered almonds, 1 clove garlic, and 1/8 teaspoon salt. Cover; blend until finely chopped. Scrape down sides and blend until smooth, scraping sides again as needed.