Recipe by Brynie Greisman

Tomato Garlic-Infused Salmon

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Minimum ingredients but a truly Yom Tov-worthy dish. The grilled cherry tomato garnish adds flavor and class.

Ingredients

Salmon

  • 6 salmon fillets

  • 3 medium succulent tomatoes,halved

  • 3 large cloves garlic (you can sub with shallots or scallions)

  • Haddar Kosher Salt, to taste (be generous)

Garnish

  • pinch salt


Wine Pairing

Ovadia Chianti Colli Senesi 2019

Directions

Prepare the Tomato Garlic-Infused Salmon

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Arrange salmon fillets in a Gefen Parchment-lined pan.

3.

Place tomatoes and garlic in the food processor fitted with the knife attachment. Turn on the food processor and add salt and pepper. Add olive oil and blend together for about two minutes until thick, light, and salmon colored. Taste and adjust seasoning if necessary. Pour over salmon pieces, covering them well. Bake for 15 minutes.

4.

Remove pan from oven. Turn oven heat to broil. Lay cherry tomato slices over the top of each slice, slightly overlapping each other. Drizzle with oil. Add a pinch of salt. Broil for 10 minutes or until the tomato slices are brown around the edges.

Tips:

If you have any leftover tomato sauce, you can use it to add flavor to any fish, chicken, or meat dish. If you eat gebrochts, it’s fabulous as a dip on matzah!

Credits

Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.

Tomato Garlic-Infused Salmon

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