Hello all– I have to admit we have a sad crop of tomatoes around the Sittig house this year. But thankfully, we have friends and neighbors who are happy to share their abundance of ripe juicy tomatoes, including these sweet mini cherry tomatoes.
With a salad of bright greens, a chunk of sturdy bread and a tall glass of something cold, it makes a fine end-of-the-summer dinner.
ROAST TOMATOES & SALMON
1/4 cup cilantro, chopped
1 clove garlic, minced
1/4 cup olive oil
1 tsp. paprika
1 tsp honey
1 tab. red wine vinegar
1 pound salmon filet
1 cup smallish cherry tomatoes
salt & freshly ground pepper
Mix the cilantro, garlic, olive oil, paprika, honey and vinegar in a small bowl. Set aside.
Lay out the salmon on a baking sheet sprayed with cooking spray. Spread the tomatoes on and around the salmon. Liberally salt & pepper the salmon & tomatoes.
Drizzle the 3/4’s o the cilantro mixture over the salmon and tomatoes (save the rest).
Then pop it into a 300 degree oven for 20 to 25 minutes, depending on the thickness of your salmon. Cook until the salmon is flakey and the cherry tomatoes pucker & burst.
Lift the salmon onto a serving plate and drizzle on the remaining cilantro mixture. Enjoy!