So since my last post I have moved to California (San Francisco) and am loving the new array of farmers markets – and dare I say it, but the produce seems to taste better over here!!! I always tend to stay as simple as possible with farmers market produce because the flavours shine on their own! Current obsession: Tomatoes.
Every Thursday, there is a great farmers market at the Crocker Galleria by work on Market Street. It has become a post lunch tradition to go stock up for the weekend over there with my other food obsessed co-worker! Summer means cherry tomatoes every week as the first purchase, no questions asked!
Simple roasted tomatoes/olives with Cast-Iron seared salmon and I promise you will smile!
- 1 Salmon Fillet
- 1 Cup Cherry Tomatoes
- ⅓ Cup Olives (Pitted)
- 2 Cloves Garlic, Minced
- 1 Tbsp Olive Oil
- 1 Tsp mixed dried or fresh herbs of choice (what ever you have on hand!)
- Salt & Pepper
- 1 Tbsp Vegetable Oil
- Preheat oven to 375
- Toss Olives and Cherry Tomatoes with Olive Oil, dried herbs and minced garlic
- Roast for 25-30 minutes (When they shrivel and start to burst, they're ready!)
- Switch the oven to 350
- Heat a cast iron skillet large enough to fit your Salmon peices with vegetable oil on medium-high heat
- Season the salmon fillet with salt & pepper
- When you see the oil start to glisten, you know it's hot enough!
- Put the salmon skin side down in the skillet
- Cook without moving the filet, pressing gently down on them to make sure all of the skin is getting seared to crisp (about 5 minutes)
- Leave the fish as is in the skillet and transfer the skillet to oven
- Roast until the salmon is opaque in center (Around 3-4 minutes for medium-rare but if you like it more cooked, leave longer until it's reached your desired consistency!)
- Plate Salmon with Cherry Tomato/Olive mixture on top