Roasted Filet of Salmon with a Fruit and Tomato Salsa

 

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I love making this dish for catered events because it’s easy, delicious, beautiful and serves lots of people. For a party, I buy a whole side of salmon, or you can purchase just one or two filets – or one for each person. Place the salmon on a baking tray that’s been lined with parchment paper. This will prevent the salmon from sticking and make it easy to remove.

Season with salt and pepper or – as I did for a recent catered bridal shower  and the guest raved – season, sprinkle with herbs de Provence and then with panko (Japanese breadcrumbs. So this is a multi-national dish).  Cover with foil and place in a pre-heated 350 degree oven and cook until fish turns from translucent to opaque (exact time will depend on the thickness of the fish) about 20 minutes. Remove the foil and heat under the broiler for just a minute or until the panko turns golden. Place on platter and garnish with the salsa. Or place individual filets over the salsa.

Salsa

A salsa can be made with any seasonal fruits and vegetables. However berries don’t work well.. Any and all ingredients are optional. Here are some of my favorite combos. Dice all ingredients, except when noted otherwise, into a medium dice. Add salt, pepper and parsley. Add oil and toss.

1 cup of grape tomatoes (sliced vertically in half)

1 mango

1 orange

1 green apple

1 red onion

1 green pepper

1 cup seedless grapes (sliced in half, vertically)

 

 

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