Baked Salmon Topped With Warm Cherry Tomato Salad

Recipe Ingredients

		Cherry Tomato Salad
8		Sliced cherry tomatoes - (abt 2/3 cup) (large)
3		Green onions - thinly sliced
2 tablespoons	30ml	Diced celery
1 tablespoon	15ml	Balsamic vinegar
2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	Light brown sugar - (lightly packed)
1/4 teaspoon	1.3ml	Dried basil
1/4 teaspoon	1.3ml	Celery seed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salmon
2		Salmon filets - (5 oz ea) - skin removed, rinsed and blotted dry
		Olive oil spray
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, until warm and well mixed, about 1 minute.

For the Salmon: Lightly spray top of filets with olive oil spray. Generously season with salt and pepper. Place salmon oiled-side up on foil-lined baking sheet sprayed with olive oil spray. Bake at 450 degrees until sizzling and fish flakes with fork, 6 to 10 minutes, depending on thickness of filets.

Place filets on warm dinner plates and spoon Cherry Tomato Salad with juices on each. Serve hot.

Source:
"The Los Angeles Times, 09-15-1999"

Rating

Average rating:

8 (3 votes)

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