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.
-1 salmon filet
-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