Ingredients
- 2 eight-ounce skinless salmon fillets
- 1 tsp. Maldon Sea Salt
- 1 tbsp. extra virgin olive oil
Dressing
- 2 cups baby heirloom tomatoes
- 1 bunch fresh thyme
- 1 tbsp. extra virgin olive oil
- 1 cup shallots
- 1/2 cup rosemary
- 1/4 cup garlic
- 1/4 cup marjoram (optional)
- Gaeta olives
- Desalted Pantelleria capers
Preparation
We tapped South Florida executive chef Andrea Marchesin – who helms the Tuscan restaurant, Toscana Divino – to dish on his favorite salmon recipe.
His Mediterranean salmon is perched atop a bed of baby heirloom tomatoes, fresh thyme, and a dash of extra virgin olive oil.
The best part? It requires four easy steps and a handful of ingredients, all of which you can pick up at your neighborhood grocery store or farmer’s market.
Once the salmon is prepared, crack open a bottle of Pouilly-Fumé, a dry sauvignon blanc, which pairs nicely with the vibrancy of Marchesin’s salmon.
Step 1
Grill two eight-ounce slices of salmon to a medium temperature with a sprinkle of Maldon Sea Salt. Let rest.
Step 2
Meanwhile, cook baby heirloom tomatoes in a casserole dish with extra virgin olive oil, shallots, fresh thyme, rosemary, garlic, and marjoram.
Step 3
As soon as the tomato skin starts to break, add Gaeta olives and previously desalted Pantelleria capers.
Step 4
In a medium bowl plate, layer the sauce at the bottom and place the salmon on top.
Our Tip
When cooking, brine the salmon in a 10 percent solution of water and salt for 20 minutes. Let rest in the fridge for an hour before grilling. This eliminates the need to add salt when grilling.
