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.
Grill two eight-ounce slices of salmon to a medium temperature with a sprinkle of Maldon Sea Salt. Let rest.
Meanwhile, cook baby heirloom tomatoes in a casserole dish with extra virgin olive oil, shallots, fresh thyme, rosemary, garlic, and marjoram.
As soon as the tomato skin starts to break, add Gaeta olives and previously desalted Pantelleria capers.
In a medium bowl plate, layer the sauce at the bottom and place the salmon on top.
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.