I was at my work X-Mas dinner the other day, but had to satisfy my appetite just by looking, the place wasn't Kosher, but that didn't keep me from taking mental notes and to try and recreate some recipes at home. One that struck me as interesting was a piece of salmon grilled in the oven served with sauteed side of onions, cherry tomatoes and capers. It looked delicious and the ones who ordered it confirmed it. So here's what I think you'll need to recreate it (I added fennel):
4 to 6 Salmon fillets
2 large onions sliced
2 fennel bulbs sliced
1 pint cherry tomatoes
1 small jar of capers
Olive oil
½ cup kosher white wine for deglazing
Juice of 1 lemon
Salt & pepper
¼ tsp of oregano
In a large skillet, heat the olive oil then add in the onions and saute them till they become tender, then add in the fennel and saute till they edges start to caramelise. Add in the tomatoes and let them cook till the skins start to blister, you can then deglaze the works with the white wine and finish by adding the capers and the seasonings. Now you can work on the salmon by marinating it in the lemon juice, olive oil and seasonings then placing it in a very hot pan to sear on both sides. Do not cook it through on the pan, because the vegetables will be added to the salmon and finish off the cooking in the oven on roast at 400F for about 10 minutes till the fish and veggies get a nice caramelised crust to them. Serve with grilled asparagus and mash potatoes.
Enjoy!
4 to 6 Salmon fillets
2 large onions sliced
2 fennel bulbs sliced
1 pint cherry tomatoes
1 small jar of capers
Olive oil
½ cup kosher white wine for deglazing
Juice of 1 lemon
Salt & pepper
¼ tsp of oregano
In a large skillet, heat the olive oil then add in the onions and saute them till they become tender, then add in the fennel and saute till they edges start to caramelise. Add in the tomatoes and let them cook till the skins start to blister, you can then deglaze the works with the white wine and finish by adding the capers and the seasonings. Now you can work on the salmon by marinating it in the lemon juice, olive oil and seasonings then placing it in a very hot pan to sear on both sides. Do not cook it through on the pan, because the vegetables will be added to the salmon and finish off the cooking in the oven on roast at 400F for about 10 minutes till the fish and veggies get a nice caramelised crust to them. Serve with grilled asparagus and mash potatoes.
Enjoy!
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