Similar to my summer vegetable gratin post, this dish also incorporates a complete “CSA box” – plus salmon. It was a light and fresh meal. The salsa was absolutely delicious. I was inspired to make it when I received all of these beautiful tomatoes in my box.
We ate it with roasted beets and red potatoes, also from my CSA box, of course. 🙂
This dish was adapted from the New York Times, contributed by Mark Bittman. I used on half of a small red onion instead of a white onion, my mixed tomatoes from my CSA share, a home-grown jalapeño, and the juice of 1 lime in the salsa. Bittman notes that grilled, broiled, roasted, or even steamed salmon (or other types of fish such as halibut or swordfish) would work equally well.
This dish is so colorful it might just be dinner party worthy too. Ready in 30 minutes makes it extra-fabulous.
Yield: 3-4 servings
- 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, or a pint of mixed cherry tomatoes, diced (and cored if large)
- ½ large white or red onion, peeled and minced
- ¼ habanero or 1/2 jalapeño chili, stemmed, seeded and minced, or to taste
- ½ cup roughly chopped cilantro or flat-leaf parsley leaves
- juice of 1 or 2 limes, to taste
- freshly ground pepper and coarse salt to taste
- 1 salmon fillet, about 1 1/2 pounds, preferably with skin on (can substitute halibut or swordfish)
- 2 tablespoons neutral oil, like corn or canola
- Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
- Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside. (Salsa can be made up to one hour ahead of time.)
- Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don’t worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes.
- Allow to rest for a minute or so, then remove skin, if desired. Turn over and serve, topped with salsa or passing salsa at the table.
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