Infused with the flavors of lemon-oregano oil and slow-roasted cherry tomatoes, Salmon with Tomato Confit is as a delicious a dinner as it is easy.
If time is of the essence, the tomato confit can be prepared a few days in advance and refrigerated in its roasting oil. Just bring it to room temperature before serving.
Adapted from Gourmet Magazine
, April 2005
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
*Sugar may or may not be necessary, depending on the sweetness of your tomatoes. The cherry tomatoes I used were extra-sweet, so I omitted the sugar this time around. Remember that the slow-roast will intensify the flavor of the tomatoes, so tartness will become more prominent in the final product.
**Cooking time will depend on the thickness of your salmon fillets and your personal preferences for doneness. Personally, I like my salmon cooked through, until it flakes, but is still juicy. In my oven, this takes about 15 minutes for a 6-oz fillet. You can check for doneness by inserting the tip of a knife into the thickest part of one of the fillets and taking a peek at the interior color and texture.