The inspiration for this recipe came from my little kitchen garden I started this spring. I finally have an abundance of bright, delicate, warm-hued tomatoes taking over the garden. I couldn't be happier. My first thought on how to use these little gems is the famous Italian trio: tomato, basil and balsamic vinegar, which is often paired with fresh mozzarella in the classic caprese salad. I took these three base ingredients — and a little red onion — and steamed them in parchment paper with a fresh salmon filet. The preparation is the easy Fish en Papillote technique as I described in this recipe using cod and other fresh vegetables. Served with some wild rice, this recipe makes a balanced and healthy meal. If you aren't growing your own tomatoes, you can always grab a variety of cherry and grape tomatoes this time of year at your local farmers market or grocery store. If you're interested in growing these specific tomatoes next year, Botanical Interest's Rainbow Blend Seeds.
My favorite type of salmon is Scottish Salmon that can be ordered online by the pound on Chef's Fresh Fish. It has a high fat content so the texture is like butter and it's hard to over-cook and dry out.
-1 Scottish Salmon fillet portion - about 6-8 ounces
-1 handful cherry or grape tomatoes
-2 Tbsp thinly sliced red onion (or halved red pearl onions)
-5-6 fresh basil leaves
-1 Tbsp olive oil
-1 Tbsp balsamic vinegar
-salt and pepper
Pat the salmon filet with a paper towel to dry. Sprinkle both sides with salt and pepper and set aside. Take a large piece of parchment paper (about 18 inches long) and spray half with cooking spray.
Halve your tomatoes and thinly slice your red onions (or halve if you're using pearl onions). Place the salmon filet on the sprayed side of the parchment paper set on top of a baking sheet. Sprinkle the tomatoes, onions and basil around the salmon. Season the veggies with salt and pepper.
Drizzle the fish and veggies with 1 Tbsp olive oil and 1 Tbsp balsamic vinegar.
Close the parchment paper by folding it over itself creating a half moon shape. For more instructions on how to do this see my post here. You can also buy parchment paper bags next to the regular parchment paper in the grocery store. Seal by folding numerous times.
Bake at 400 for 12-14 minutes depending on the thickness of the fish filets and how many parchment packets you are baking at a time. I also prefer my salmon on the medium-rare side versus overcooked and dry. Open the parchment packet and make sure the salmon is cooked to your desired doneness by cutting into it with a fork and knife. Serve with rice, couscous or red potatoes for a great meal.