Trouble With Toast

Recipe: Garlicky Broiled Salmon with Tomatoes | September 4, 2008

Grrrr.  Yet again, my camera didn’t make it out of the case before this meal was scarfed down in its entirety (that’s what I get for preparing such deliciousness, I suppose).  If you’d like to see a photo, go to Real Simple magazine’s site.  But, come on, it’s salmon and tomatoes.  Surely you can use your imagination!

This was a light, easy, inexpensive (salmon was on sale at Publix) meal that would be simple to throw together after a hard day at the office.  Or, in my case, a lively walk with my crazy dog.  I swear, he should get pulled over for DUI, as much as he weaves all over the trails.

Anyway, here ya go–enjoy!

  • 4 6-ounce pieces skinless salmon fillet
    4 medium tomatoes, cut in half
    1/2 teaspoon paprika, preferably hot
    2 tablespoons olive oil
    Kosher salt and pepper
    8 sprigs fresh thyme
    4 cloves garlic, sliced

Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika. Drizzle the salmon and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top. Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes (note: in my oven, this took more like 20).

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7 Comments »

  1. Anything with 4 cloves of garlic sounds good to me!

    Comment by LivitLuvit — September 4, 2008 @ 5:31 pm

  2. That sounds delicious…may have to give it try this weekend. Although it’s still so hot I hate to turn on the oven.

    Comment by hereinfranklin — September 5, 2008 @ 1:02 am

  3. Livit: And I actually used more like 6 cloves!

    HIF: Yeah, I wish it would cool down so I can merge effortlessly into fall cuisine. 🙂 I love making soup, but it is too sweltering right now.

    Comment by bettyjoan — September 5, 2008 @ 1:21 am

  4. Ah, very classic.
    Let me give you a variation to that.

    Dory Fish (seasoned), Cherry Tomatoes, Basil Leaf and Parmesan Cheese (made to sweat under 23C for 2 days).

    Broil for 8 minutes. How many inches deep depends on factors affecting your broiler. You should know better.

    Happy cooking!

    Comment by Von Cook — September 5, 2008 @ 6:14 am

  5. Von Cook: I’ll ignore your condescending “You should know better” because I’m fascinated by your comment. What is Dory Fish? I understand what sweating is, but what do you mean by sweating Parmesan Cheese for 2 days under “23C”?

    Comment by bettyjoan — September 5, 2008 @ 3:30 pm

  6. HA- I always, always at least double the amount of garlic whenever it’s called for in a recipe. And frequently insert it when it’s not. (See: Every Single Food Item That Isn’t Dessert Or Cereal. But I Bet We Could Find A Dessert It’d Be Damn Good In, Actually.)

    Comment by LivitLuvit — September 5, 2008 @ 5:54 pm

  7. Livit: Hmmm, sounds like a delicious challenge, to find a dessert where garlic would be appropriate! I’ll see what I can come up with…

    Comment by bettyjoan — September 8, 2008 @ 11:44 am


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