Salmon recipes

Sundried Tomato and Garlic sauce for Salmon

Preheat your oven to 375 degrees, or preheat your barbecue.

-1 big salmon fillet, with or without skin, doesn’t matter

-5 large garlic cloves, chopped fine
-the finely chopped leaves only of one bunch of parsley
(either flat leafed or curly leafed)
¼ to ½ cup finely chopped sun-dried tomatoes (the kind packed in oil)
-salt and pepper to taste
-some olive oil

I usually just put everything but the Salmon into a food processor. (Put the garlic through a garlic press first, though, as you don’t want big chunks of garlic.) You might need to add a bit of Olive Oil to the mixture. You don’t want to make it too paste-like, it should have some texture, so process it on “pulse”.

Put the Salmon on a lightly oiled sheet pan (lined with foil, for ease of cleanup). Spread the sauce over the fish and cook until just done. Even a large fillet should take no longer than 25 minutes in an oven, probably less on a barbecue.

If the Salmon has skin, cook with the skin side down. If the barbecue is too hot, you might need to turn off one burner or push all the coals to one side and cook the fish on the other side by indirect heat.

Don’t cover the fish with foil.

This is fantastically tasty. It makes the rather bland farmed salmon into something wonderful, and makes wild salmon even better. Even Sockeye, the King of Fishes.