Salmon With Chanterelles and Slow Roasted Tomatoes


2 cups cherry or pear tomatoes, halved
1/4 cup olive oil, divided
1 sprig fresh time, picked
salt, to taste
pepper, to taste
1 cup sweet onions, diced
2 cloves garlic, minced
1 pound wild salmon


Toss tomatoes with two tablespoons olive oil, fresh thyme and salt and pepper in a bowl.
Scatter tomatoes onto a sheet tray and bake in the oven for 10 minutes. Reduce heat to 300 F and cook for another 15-20 minutes.
Meanwhile, add 1 tablespoon olive oil to a medium saute pan over medium-high heat. Add onions and saute for 5 minutes. Add a pinch of salt and pepper while cooking. Add garlic and stir for another 2 minutes. Remove onion mixture to a plate and set aside. Add pan back to the heat and add butter. Once butter is melted add chanterelle mushrooms and a pinch of salt and pepper and saute for 5 minutes. Reduce heat and cook another 3 minutes until mushrooms are soft and mushroom juices begin to collect in the pan.
Remove tomatoes from the oven and add them and the sauteed onion mixture to the pan of chanterelles. Stir over medium heat for just a couple minutes.
Heat another medium pan with remaining tablespoon of olive oil over medium high heat. Sprinkle the salmon with salt and pepper. Once the pan is hot, add it to the pan, flesh side down. Cook the salmon for 4 minutes (depending on thickness) flip and cook another 4 minutes, (again depending on thickness). Place salmon on a platter or slice into three portions. Top with slow cooked tomatoes and chanterelles.




A northwest fall dish that is ideal for end of season tomatoes, fall chanterelles and wild salmon.




Thursday, December 10, 2009 - 4:38pm


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