Tuesday, July 3, 2012

salmon with warm tomato basil oil

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salmon with warm tomato basil oil
slightly adapted from Laura Calder
serves 4 6

a filet of salmon or trout to serve 4 – 6 people (about 600 – 800 g.)
salt and pepper
1/3 – 1/2 c. virgin olive oil
2 tomatoes, seeded* and finely diced
1 handful basil leaves, cut in fine strips

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celcius).

Rub a good amount of salt and pepper into the salmon. Bake until it's just cooked through. It should take about 15 minutes; start checking on it after 12.

In the meantime, set a small pot with a heavy bottom over medium-low heat. Pour in the olive oil and warm it. This will happen quickly, possibly in 1 – 2 minutes. Whatever you do, err on the side of not overheating the oil. Remove it from the heat.

Check that you haven't heated the oil too hot. Standing as far away as you can, drop a piece of tomato into it and step back. If it fizzes and suddenly deep-fries, the oil is too hot. Give it a few minutes to cool down. If the tomato just sits happily in the oil, you may carry on.

Stir the tomato and basil into the oil. Taste and season with salt and pepper, keeping in mind that you've already put salt and pepper on the salmon.

Once the fish is done and out of the oven, move it to a serving platter. Spoon the warm tomato and basil oil over. Serve.

*Here's an easy way to seed a tomato. Cut it into wedges. Use a sharp paring knife to scrape out the seeds. Done.

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