Irish cuisine has long been the butt of jokes, but in reality Irish fare is more than potatoes, and certainly more than the ubiquitous corned beef and cabbage. Just ask natives of Mayo or Cork who fish the Moys or Blackwater rivers for salmon, or local streams and lakes for trout and pikes.
But Irish baked salmon with fresh herbs and tomatoes are no gastronomic joke. Here's how to prepare the dish:
4 medium-sized ripe tomatoes, or 8 campari tomatoes, heirloom if possible
1 garlic clove, grated (use a microplane or mince very finely)
6 Tbsp unsalted butter
2 wild salmon filets, skinned (6 ounces each)
1 Tbsp lemon juice
1 tsp fresh tarragon leaves
1 tsp fresh chives, chopped
1 tsp fresh curly parsley, chopped
Preheat oven to 375 degrees.
Cut tomatoes in half and gently squeeze out any seeds. Place in an 8 by 10 inch baking dish along with garlic and butter, and season with a little salt and pepper. Bake in preheated oven for 10 minutes or until the tomatoes are well heated through.
Season salmon filets with salt and pepper and add to dish, pushing tomatoes to the edges of the baking dish. Cover with foil and bake for 8 to 10 minutes, or until the salmon is cooked to your preference.
Remove from oven and add lemon juice and fresh herbs to the juices collected in the dish.
Serve with steamed, parsley potatoes. Serves two.
Tiger Wiseman is a long-time Wilton resident, part-time aspiring mystery writer and full-time foodie. She is always on the lookout for new ingredients, recipes and places to eat.
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