Salmon with Roasted Tomatoes and Shallots

We enjoy salmon and grilled and it is Bev’s preferred way to cook it using our normal method on seasoning with salt and lemon pepper then brushing on a coat to mayo for grilling.  I enjoy it cooked this way as well but I also like a topping and we have used dill sauce, mango salsa, etc. in the past but I went looking for something different this time.  What I found was a recipe for Salmon with Roasted Tomatoes and Shallots on the “Proud Italian Cook” blog.  I used the ingredients list but made extra topping for leftovers and I used the cooking method shown below.  The original can be found by clicking on the above link.

Salmon with Roasted Tomatoes and Shallots – Adapted from Proud Italian Cook

Ingredients:

1½ lbs. farm raised Norwegian salmon, 2 individual portions

2 pints of grape tomatoes, halved

3 shallots, thinly sliced

4 cloves garlic, minced

fresh basil - one store package

olive oil

salt and pepper

Parmesan - added by Bev

Instructions:

Preheat oven to 400 F and grill to medium heat.

Prep the salmon by brushing a light coat of oil on the skin side then seasoning the flesh with salt, Tiger seasoning and lemon pepper.  Then brush on a light coat of mayo (this is our normal prep for grilling).

Into a large enough bowl, add the tomatoes, some fresh snipped basil, garlic and shallots, drizzle everything with olive oil, a little salt and pepper and mix, then roast uncovered for 15 minutes.

Place salmon, skin side up on the grill, close the lid and cook for about 2 minutes then rotate 45 degrees for another 2 minutes (grill lid thermometer at 550F).

Flip, close the lid and cook to an internal temp of 130-135F or when the white fat begins to ooze out – 2-3 more minutes.

Note that with the lid closed this is a combination and baking and grilling and the salmon cooks much faster than either one alone.

Remove from grill, plate and top with tomato mixture and grated Parmesan cheese.

We sided it with some supermarket broccoli salad.

The Verdict:

I really liked it, Cindy loved it, and Bev said it was the best salmon she’d had in a long time.  I also liked that it was quick and easy to do the prep work and cook.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/5/25 event date