Salmon with Tomatoes and Roasted Leeks
Serves: 4
Recipe by Lynmar Estate Chef David Frakes
Salmon
4, 6oz salmon fillets with skin removed
salt & pepper to taste
extra virgin olive oil
- Roll each piece of salmon into a medallion and secure with a toothpick through the center.
- Season each piece of fish well on both sides.
- Carefully place directly into a hot pan that has been lined with the olive oil. Sear over high heat for about 3-4 minutes per side for medium rare.
- When you pull the toothpick out, place the center of it against your bottom lip. The toothpick should be just warm to your lip for the fish to be medium rare.
Tomatoes
4 large vine-ripened tomatoes
1 Tbsp extra virgin olive oil
salt & pepper to taste
- Preheat oven to 200 degrees.
- Blanch tomatoes in boiling, salted water for about 10 seconds. Remove and place into a bowl with ice water.
- Remove from water and remove skins.
- Quarter tomatoes and carefully remove seeds.
- Toss tomato quarters in the olive oil with a little salt and pepper.
- Place into an oven-proof dish lined with aluminum foil and place in oven.
- Cook for about 1 1/2 - 2 hours or until the tomatoes have dried up a little, but are still somewhat moist.
Roasted Leeks
4 C leeks, halved lengthwise and cut into 1" pieces
extra virgin olive oil
salt & pepper to taste
- Preheat oven to 400 degrees.
- Place a small metal baking pan in the oven and leave inside for 15 minutes.
- In a small bowl, add the leeks and olive oil.
- Season well and toss to coat evenly.
- Place leeks directly on hot baking pan and roast in the oven for 5-7 minutes or until just softened, about 10 minutes. Remove.
To Plate:
Place salmon directly in the center of the plate. Place three halves of tomato around salmon in a spiral pattern. Scatter a few pieces of leeks around. Garnish with a small salad, if desired.