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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Salmon with Tomatoes and Peppadews Recipe

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This recipe for Roasted Salmon with Tomatoes and Peppadews is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12oz cherry tomatoes
1 cup Peppadew peppers, torn in half
1 med red onion, thinly sliced
½ cup olive oil
1 tsp kosher salt, divided
½ tsp black pepper, divided
½ tsp caraway seeds
½ tsp coriander seeds, crushed with the side of a knife
½ tsp cumin seeds
1 1¼ lb salmon, skin and bones removed
1 tsp red wine vinegar
Fresh mint leaves for serving
Directions:
Directions:
Preheat oven to 425º. Toss tomatoes, peppadewss, onion and oil in a 13x9" baking dish. Season with ½ tsp salt and ¼ tsp pepper. Roast until tomatoes begin to burst and onions are softened, 18-20 min; remove from oven. Reduce oven to 275º. Stir together caraway, coriander, cumin, and remaining ½ tsp salt and ¼ tsp pepper in a small bowl. Season flesh side of salmon with spices. ( I remove skin) Push vegetables to sides of baking dish. Nestle salmon in the dish. Spoon some vegetables and oil over salmon. Return to oven and bake until salmon is opaque, 15-20 min. Drizzle everything with vinegar and top with mint.
Number Of Servings:
Number Of Servings:
4

 

 

 

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