This was a recipe I’ve been thinking about for a while, then I decided to try it out with my best buddy Ian. You will be amazed at how tender and juicy the salmon will be. Don’t cut corners on the garlic, this is what it’s all about.
4 portions salmon fillet about 3oz each
4 cloves garlic minced
2-3 large tomatoes diced
2 sprigs fresh basil chopped
Pinch dried oregano
Fresh ground pepper
One bunch asparagus
Heat oven on high broil and make sure rack is about six inches from the broil element. Season salmon fillets with salt and pepper on both sides. In a bowl add three quarters of the garlic with the tomatoes, some basil, oregano, salt, pepper and about a 1/4 cup of olive oil and mix altogether bruschetta. Cut the tough stem end off the asparagus and add two tbsp olive oil and remaining garlic. Preheat an oven safe casserole pan large enough to hold the salmon and asparagus together in the oven for about 5 minutes. Spoon bruschetta mix on top of each piece of salmon and carefully put the fish in the heated casserole pan skin side down,
add in the asparagus and cook in broil for about 8 minutes. If salmon is a thick cut may need a few more minutes cooking time. When salmon is ready plate each fillet with asparagus side and squeezes of lemon on fish and asparagus.
Serve with crusty bread or pita and drink with Pinot Noir or any dry white wine will work well.
Enjoy and please comment.