As with most parts of the country, we are having a tomato abundance in our backyard. Our garden has become overrun with tomatoes so it seems fitting to have a celebration of tomatoes here in The Family Kitchen.
As part of Tomato Week, I decided to go with a recipe I discovered a few weeks back from EatingWell.com. It is so quick, easy and affordable. In fact, you probably have many of the ingredients in your refrigerator right now.
2 cloves garlic, minced
1 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 whole wild salmon fillet (about 1.5 lbs)
1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
2 medium tomatoes, thinly sliced
1/4 teaspoon freshly ground pepper
1.Preheat grill to medium.
2.Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
3.Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
4.Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.
I have also simply baked the Salmon at 400 degrees for 10-20 minutes depending on thickness.
Please explore my collection of tried and true EatingWell recipes.