With grilling season upon us this recipe would be just as wonderful on the outdoor grill as it would be in your oven!
Imagine how great it will be come July/August when the tomatoes in most of the country will be fresh on your vines!
I received my first issue of Saveur this week; stay tuned for my REVIEW next week!
In the meantime, just simply click on the READ MORE below for not only the recipe, but even MORE salmon recipes! We aim to please! Happy grilling!
- 1⁄2 cup extra-virgin olive oil, plus 4 tbsp.
- 2 large yellow onions
- 4 medium tomatoes
- 16 cloves garlic, smashed
- 10 sprigs each of fresh thyme and oregano,
- plus 1⁄2 tbsp. each of fresh thyme
- and fresh oregano, roughly chopped
- Kosher salt and freshly ground black pepper
- 4 10-oz. salmon steaks
- 4 thin slices of lemon
- 2 tbsp. fresh tarragon
- 2 tbsp. Pernod
1. Heat oven to 450°. Line a baking sheet with aluminum foil and grease it with 1⁄4 cup of the olive oil. Cut onions into 1⁄4″-thick rings; cut tomatoes into 1⁄2″ slices. Spread the onions and the tomatoes out on the baking sheet to form a bed for the salmon steaks. Tuck garlic and sprigs of fresh thyme and oregano between vegetables and drizzle with another 1⁄4 cup of the oil. Season the vegetables with salt and pepper to taste. Roast the vegetables until soft and juicy, about 25 minutes.
2. Remove the baking sheet from the oven. Arrange an oven rack 3″ from the broiler element; turn oven to broil and heat. Arrange salmon on top of the roasted vegetables, drizzle with 2 tbsp. of the oil, and season with salt and pepper to taste. Place 1 slice of lemon on each salmon steak and sprinkle chopped thyme and oregano over the fish. Broil the salmon until lightly browned and just cooked through, about 5 minutes.
3. Sprinkle the salmon steaks with tarragon, Pernod, and remaining 2 tbsp. of oil.
Recipe from Saveur
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