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Oven Baked Salmon with Mix-a-Mato Tomatoes Recipe

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Oven Baked Salmon with Mix-a-Mato Tomatoes Recipe

Prep Time

30 mins + 45 mins standing
Cook Time

45 mins
Course

Dinner
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 8

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ingredient_10=100g butter, at room temperature [[Oven Baked Salmon]]

ingredient_11=2 large garlic cloves, crushed [[Oven Baked Salmon]]

ingredient_12=1/4 cup (90g) honey [[Oven Baked Salmon]]

ingredient_13=2 x 200g crème fraiche or sour cream [[Oven Baked Salmon]]

ingredient_14=4 tbs (90g) basil pesto [[Oven Baked Salmon]]

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ingredient_3=1 1/2 tbs (30ml) red wine vinegar [[Blistered Mix-a-Mato® Tomato Salsa]]

ingredient_4=1 tbs (25g) horseradish cream [[Blistered Mix-a-Mato® Tomato Salsa]]

ingredient_5=2/3 cup (110g) pitted olives (mix green and kalamata), roughly chopped [[Blistered Mix-a-Mato® Tomato Salsa]]

ingredient_6=2 tbs capers (large in brine), drained [[Blistered Mix-a-Mato® Tomato Salsa]]

ingredient_7=1/3 cup parsley leaves, chopped [[Blistered Mix-a-Mato® Tomato Salsa]]

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ingredient_9=1.5 kg fresh salmon side, skin on, pin boned (see tip) [[

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Blistered Mix-a-Mato® Tomato Salsa

2 x 300g Mix-a-Mato® tomatoes, large tomatoes halved
4 tbs (80ml) extra virgin olive oil
1 1/2 tbs (30ml) red wine vinegar
1 tbs (25g) horseradish cream
2/3 cup (110g) pitted olives (mix green and kalamata), roughly chopped
2 tbs capers (large in brine), drained
1/3 cup parsley leaves, chopped
1/4 cup (45g) pine nuts, toasted

null

Oven Baked Salmon

100g butter, at room temperature
2 large garlic cloves, crushed
1/4 cup (90g) honey
2 x 200g crème fraiche or sour cream
4 tbs (90g) basil pesto

Featured products

Mix-A-Mato® Tomatoes

Perfection Tomatoes

Method

Preheat the oven 180°C fan forced. Scatter the Mix-a-Mato® tomatoes in a large roasting pan, so they fit in a single layer. Drizzle with 2 tablespoons (40ml) of olive oil and season well. Roast for 12-15 minutes, or until the tomatoes soften slightly but still hold the shape. Remove from the oven.
Meanwhile, place two large sheets of foil (one on top of the other) onto a large oven tray. Top with a sheet of baking paper. Place the salmon, skin side down on the paper.
Beat the butter, garlic and honey together until well combined. Spread over the top of the salmon. Season. Place a sheet of baking paper and foil over the top of the salmon, then roll the edges up to enclose the salmon in a loose parcel. Place into the oven, on the middle shelf, cook for 20 minutes. Remove the salmon from the oven, the salmon will still look pink at this stage, don’t be tempted to cook it for longer.
Preheat the oven grill to high. Remove the top piece of baking paper and foil, so the salmon is exposed. Press the remaining baking paper flat onto the tray (to prevent it burning). Spoon the garlic butter and pan juices over the salmon. Place under the grill, on the middle shelf. Grill for 8 minutes or until the edges of the salmon are golden. Set aside for 10 minutes.
Transfer the salmon, using the foil to help you lift it, onto a shallow large platter. Slide the foil out from 1 side. Then pull the baking paper out from either end, allowing the pan juices to spill onto the platter, spoon these back over the salmon. Cover loosely with foil, stand for 15-30 minutes until you’re ready to serve.
To finish the salsa, whisk the remaining 2 tablespoons (40ml) oil, vinegar and horseradish cream in a medium bowl. Stir in the olives, capers and parsley. Spoon the mixture over the roasted tomatoes, stir gently to combine.
Just before serving, spoon the tomato mixture over the salmon. Sprinkle with pine nuts. Combine the crème fraiche and pesto and serve with the salmon.

Preheat the oven 180°C fan forced. Scatter the Mix-a-Mato® tomatoes in a large roasting pan, so they fit in a single layer. Drizzle with 2 tablespoons (40ml) of olive oil and season well. Roast for 12-15 minutes, or until the tomatoes soften slightly but still hold the shape. Remove from the oven.
Meanwhile, place two large sheets of foil (one on top of the other) onto a large oven tray. Top with a sheet of baking paper. Place the salmon, skin side down on the paper.
Beat the butter, garlic and honey together until well combined. Spread over the top of the salmon. Season. Place a sheet of baking paper and foil over the top of the salmon, then roll the edges up to enclose the salmon in a loose parcel. Place into the oven, on the middle shelf, cook for 20 minutes. Remove the salmon from the oven, the salmon will still look pink at this stage, don’t be tempted to cook it for longer.
Preheat the oven grill to high. Remove the top piece of baking paper and foil, so the salmon is exposed. Press the remaining baking paper flat onto the tray (to prevent it burning). Spoon the garlic butter and pan juices over the salmon. Place under the grill, on the middle shelf. Grill for 8 minutes or until the edges of the salmon are golden. Set aside for 10 minutes.
Transfer the salmon, using the foil to help you lift it, onto a shallow large platter. Slide the foil out from 1 side. Then pull the baking paper out from either end, allowing the pan juices to spill onto the platter, spoon these back over the salmon. Cover loosely with foil, stand for 15-30 minutes until you’re ready to serve.
To finish the salsa, whisk the remaining 2 tablespoons (40ml) oil, vinegar and horseradish cream in a medium bowl. Stir in the olives, capers and parsley. Spoon the mixture over the roasted tomatoes, stir gently to combine.
Just before serving, spoon the tomato mixture over the salmon. Sprinkle with pine nuts. Combine the crème fraiche and pesto and serve with the salmon.

TipA full salmon side can be purchased from speciality supermarkets or the local fish shop. Pre-order in advance, telling the fishmonger to pin bone the salmon. It’s best to purchase the salmon skin-on as it helps hold the salmon together while it’s baking. The skin comes away from the flesh as it is served.