1 package frozen sockeye salmon fillets (10 oz., I think)
1 lemon
1 red onion
1 can fire-roasted tomatoes
olive oil
black pepper
dried thyme
splash white wine
pat butter
1/2 bag small potatoes (red, new, yellow or honey gold)
onion powder
head of broccoli
Wash potatoes, heat oven to 450. I use my toaster oven. Cut potatoes in half. In a shallow bowl or plate, sprinkle a lot of onion powder, grind black pepper, sprinkle thyme. Stir with your finger. Put cut side of potato on spices, and place cut side up in baking pan.
Continue until pan is full (mix more spices, if needed). Put pan in oven to start cooking.
Heat olive oil (about 1/3 cup) on medium-high heat in saute pan. Grind black pepper and sprinkle a little thyme on salmon. When oil is hot, place salmon fillets in pan, brown on both sides. You are not cooking the salmon, just a light sear.
Remove salmon from pan, and add red onion, diced.
While onion is cooking, zest the lemon
and get the broccoli ready. Cut off tough stem ends, any damages or brown parts, and slice into 4 - 6 pieces:
Put in cooking pot with about 2 inches of water. Start cooking on high.
When onions are soft, add 1 can fire-roasted tomatoes (drained) and 1/2 the lemon zest. If you have drained the tomatoes enough, it is not making a sauce while it cooks, it should look sort of dry in the pan:
Check the potatoes, if the bottom peel side is slightly brown, it is time to turn them over:
When the broccoli begins to boil, let it cook for one minute. Turn burner off and leave it on the heat, it will continue to cook while potatoes and fish finish cooking.
Move the tomato-onion marmalade to one side, add a drop more olive oil, and add the fillets. Squeeze the lemon into the tomato mixture, add the splash of white wine. Let the fish cook for a minute, then turn over. Add a small pat of butter on the top of each piece of fish.
Plate up!
Serves two people. You can double recipe, my toaster oven pan would hold enough potatoes for 4 people. Serve with bread and butter, if desired, and of course a glass of white wine.
Bon appetit!
NOTE: You can use fresh tomatoes instead of canned, 2 - 3 plum tomatoes would do it, but empty out all the juice and seeds, dice. I like the flavor of the fire roasted tomatoes, though.
A little controversy is always fun - so I pose this question: is it a tomato-onion marmalade or a tomato-onion confit?
