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Sunday supper and more

Roast salmon with tomato-olive relish

January 4, 2012
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Serves 4 with leftovers

If the salmon comes with the skin intact, cook it skin side down.

6  large plum tomatoes, halved, seeded, and coarsely chopped  

1  cup pitted green or Kalamata olives (or a mixture), chopped 

 Grated rind of 1 lemon 

1/2  tablespoon lemon juice 

2  tablespoons olive oil 

2  tablespoons chopped fresh parsley  

 Salt and pepper, to taste  

4  large shallots, thinly sliced 

2 1/4  pounds skinless, boneless salmon, cut into 5 even-size pieces 

1  tablespoon chopped fresh oregano 

 Extra sprigs fresh oregano (for garnish) 

1. Set the oven at 450 degrees. Line a rimmed baking sheet with parchment paper.

2. In a bowl, combine the tomatoes, olives, lemon rind and juice. Remove 3 cups of the mixture for the orecchiette dish; cover and refrigerate. To the remaining relish (you should have 1 1/2 to 2 cups), add 1 tablespoon of the oil, parsley, salt, and pepper.

3. On the baking sheet, scatter the shallots and set the salmon, skin or skinned side down, on top. Sprinkle with the remaining 1 tablespoon oil, salt, pepper, and oregano. Press a sheet of parchment paper directly onto the fish.

4. Roast the salmon for 8 minutes. Remove the parchment and continue roasting for 5 to 7 minutes or until the fish is just cooked through. Reserve 2 pieces of salmon and 1/4 cup of the shallots for the orecchiette. Serve the dish with a large spoonful of the tomato-olive relish and some shallots. Garnish with oregano. Lisa Zwirn

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