Rosemary and Tomato Baked Salmon

No Comments

Original Recipe

Rosemary and Tomato Baked Salmon

Gluten Free

1 1/2 lb Salmon Fillet
2 cups Extra Virgin Olive Oil
*Optional* 1 cup Vegetable Oil
2 tbls Lemon Juice
2 tbls Rosemary
2 tbls Thyme
2 tbls Marjoram
3 cloves Garlic
Salt to taste
1 White Onion
2 Roma Tomatoes

Mix together 1 tbls each of the Rosemary, Thyme and Marjoram in the 2 cups of Extra Virgin Olive Oil (and the 1 cup vegetable oil if you want more substance you your marinade.) Pour the Marinade in a backing pan large enough for the Fillet. Cut the skin off the Fillet and put the Fillet( not the skin) in on top of the Marinade. Brush the Marinade over the Fillet until it is completely covered. Let sit for about two hours in the fridge, turning the Fillet over halfway through to make sure the Marinade soaks in evenly. Add the Lemon Juice part way through marinating. It doesn’t take a lot of Juice, if 2 tbls seems like too much, please use less. The lemon is not the prominent flavor you want in this dish.

Now, Preheat the oven to 400 degrees.

Mince the Garlic and White Onions, but keep them separate. Mix the garlic with the second tbls of Marjoram, Thyme and Rosemary and as much salt as desired. Garlic salt can easily be used in the place of the fresh garlic and salt, but I always prefer fresh. Dice the Roma Tomatoes and put them to the side with the Onions.

Take out the Fillet after it has marinated, and rub each side with the Garlic and Herb mixture. Make sure you get it in all the cracks and crevices, and that it is otherwise fairly even all over the Fillet. Cover the Fillet with the Minced Onions and Diced Tomatoes all the way to the edge of the pan.

Place the pan on the bottom rack, and cook for about 15 minutes. Cooking time can vary depending on the pan, and the thickness of the Fillets. When done, the Fillets should be light pink on the inside, and still tender. A good measure is ten minutes for every inch of thickness of the Fillet.

There shouldn’t be too much risk of cooking this Fillet until it is dry, considering it should be sitting in about an inch of oil, but still keep an eye on it as it cooks, because a dry fillet would not be so tasty in this dish.

This Fillet can be served with rice. The left over oils from the pan make excellent sauce for the rice too.

Happy Eating!

Update: Tastes excellent reheated in the microwave!