Grilled Salmon and Tomatoes - Oro Valley Real Estate
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With his expertise in the kitchen, Chef Jonathan Landeen of Jonathan's Cork makes it easy to whip up beautiful, delicious meals.
INGREDIENTS
6 tablespoons Extra-Virgin Olive Oil, plus more for rubbing
10 Jalapenos, thinly sliced crosswise and seeded
4 pounds ripe Roma Tomatoes, cored and skewered
One 4.5-pound Salmon fillet in one piece, with skin
Salt and Pepper
DIRECTIONS
In a large, deep skillet, heat olive oil. Add the jalapenos in an even layer and cook over moderately low heat, without stirring until softened — about 6 minutes. Using a slotted spoon, transfer the jalapenos to a plate.
Add the tomatoes to the skillet and cook over high heat until they release their juices — about 4 minutes. Season with salt.
Meanwhile, light a grill. Spread out a double layer of heavy-duty aluminum foil that is 12 inches longer than the salmon fillet. Set the salmon in the center of the foil, skin side up, and rub it with olive oil. Using the short ends of the foil as handles carefully set the salmon on the grill. Cook over moderate heat for 6 minutes.
Transfer the salmon to a work surface. Carefully flip the salmon fillet onto a fresh double layer of foil so it is skin-side down. Season with salt and pepper.
Spoon the tomatoes around the salmon top with Jalapenos and return the salmon to the grill and cook over low heat until the salmon is just opaque throughout — about 10 minutes longer.
Using 2 long spatulas, carefully slide the salmon filet onto a serving platter, leaving the skin behind, if desired.