Ingredients: |
Ingredients: 1/2 c olive oil, divided 1/4 Cup chopped fresh thyme, divided ¼ Cup chopped fresh rosemary, divided 2 2/3 pounds salmon fillets, skinless 1 pk 3.2 oz mushrooms 1 red bell pepper 1 yellow bell pepper 12 garlic cloves 1 Cup almond slivers 1 pk 3 oz sun dried tomatoes 3 tsp honey, divided Fresh parsley and cherry tomatoes as garnish
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Directions: |
Directions:In a small bowl, combine 2 Tbsp.. oil and 1 Tbsp.. each rosemary and thyme. Rub well onto salmon. Seal in plastic bag and set aside for1 hour. Meanwhile, cut mushrooms from base, cut peppers into thin slices and peel garlic cloves. Place into med bowl with remaining rosemary and thyme. Pour in 2 T oil and coat well. Set aside. Preheat oven to 375º. Line a 13 by 9 by 2 inch baking dish with foil, with enough overhang to seal in salmon. Place marinated fish into prepared baking dish. Cover with pepper mixture. Seal foil. Bake 20 minutes. When fish is almost ready, in a med skillet combine all but 2 Tbsp. remaining oil, almonds, sun dried tomatoes and 2 tsp honey. Stir well to coat. Sauté over med heat about 2 minutes, being careful not to scorch tomatoes or oil. Remove fish from oven and set aside. Place almond mixture under broiler briefly to lightly roast. Remove from oven and se aside. Uncover fish and remove pepper mixture. In a small bowl, combine the remaining 2 T oil and 1 tsp honey and mix well. Pour over fish and broil lightly to brown top. Return the pepper mixture to fish. Cover with tomato almond mixture. Serve on a bed of mashed potatoes. Garnish with parsley springs and cherry tomatoes if desired. |