I’m a little bit late, but here is the meal I made for Father’s Day this year. I would like to take a moment to thank Trader Joe’s, who provided me with a fabulous papardelle so that I did not have to make my own. Thanks, Trader Joe’s. You have saved me more time than you know. I was originally going to serve this over a potato/parsnip puree until I found the papardelle in my pantry(I guess I forgot about it!)….what was I thinking!? This salmon dish goes over pasta a THOUSAND times better than it would ever go over potatoes. If you make this, remember this little experience and serve this salmon over papardelle(or fettuccine, or even angel hair would be nice). But NOT potatoes.
Stupid, stupid, stupid……………
- 4 Salmon Fillets(skinless), about 4-5 oz. each
- Kosher Salt and Pepper to taste
- 2 c. Cherry Tomatoes, halved
- 1 Large Shallot, thinly sliced
- 1/4 c. White Wine Vinegar
- 2/3 c. Olive oil
- 1 t. Fresh Thyme, chopped
- 1 t. Fresh Oregano, chopped
- 1 t. Sugar
Preheat the oven to 350 degrees. In a small bowl, combine the tomatoes, shallot, vinegar, oil, thyme, and oregano. Stir lightly to mix. Add a little salt and pepper to taste and set aside.
Heat a small amount of oil in a skillet(also, begin cooking your pasta at this stage). Pat salmon fillets dry and sprinkle on salt and pepper. Press into fillets. Place the salmon in the hot skillet and sear to a golden brown on each side. Remove the fillets from the pan and place on an oven safe baking sheet. Finish cooking the fish in the oven(salmon is done when it flakes easily and is cooked through, but just. Don’t over cook!).
While the salmon is cooking in the oven, pour the tomato vinaigrette into the hot skillet and let simmer for about 1 minute, or until the tomatoes start to wrinkle. Remove from heat.
Serve the salmon on top of a bed of pasta and spoon the tomato vinaigrette on top of the fish.
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