1. Ingredients.

  • 4 (6-oz.) skin-on salmon fillets.
  • 1/2 teaspoon black pepper.
  • 3/4 teaspoon finely ground sea salt, divided.
  • 1/4 cup grated fresh horseradish (from 1 8-oz. horseradish root) or 1/4 cup prepared horseradish, well drained.
  • 2 tablespoons drained capers, chopped.
  • 1 tablespoon finely chopped shallot (from 1 small shallot).
  • 4 tablespoons plus 1 tsp. olive oil, divided.
  • 3 pt. grape tomatoes.
  • 1 cup packed arugula (1 oz.).
  • 3 tablespoons roasted unsalted pistachios, chopped.
  • 2 teaspoons chopped fresh thyme.

2. How to Make It.

Step 1.

Preheat oven to 450°F with oven rack positioned 8 inches from heat source. Place salmon, skin side down, in center of a rimmed baking sheet lined with parchment paper. Sprinkle with pepper and 1/2 teaspoon of the salt. Stir together horseradish, capers, shallot, and 2 tablespoons of the oil in a bowl until combined. Spread mixture over tops of salmon, pressing lightly to adhere. Spread tomatoes around salmon, and drizzle with 2 tablespoons oil.

Step 2.

Roast in preheated oven until a thermometer inserted in thickest portion of salmon registers 130°F and tomatoes have burst, about 18 minutes. Increase oven temperature to high broil (do not remove baking sheet). Broil until tomatoes and topping on salmon are browned, about 2 minutes.

Step 3.

Toss arugula with remaining 1 teaspoon oil. Sprinkle tomatoes with arugula, pistachios, thyme, and remaining 1/4 teaspoon salt, and serve.


Source: Health.
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