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POACHED SALMON ON A BED OF TOMATOES SERVES FOUR


ingrediants

2 lbs wild Alaskan Coho salmon cut into 4 steaks

cup extra olive oil

1 tbs lemon juice

2 tsp Dijon mustard

Sprig rosemary or tsp rosemary

1 clove garlic diced

4 plum tomatoes juiced and diced

 

directions

Salt and pepper the salmon

In a small bowl whisk together 3 tablespoons olive oil, lemon juice, mustard and rosemary until thickened.

Spread on a platter and lay the salmon on top coating both sides

Cover with plastic wrap and refrigerate 1 to 2 hours.

 

In a large skillet heat the remaining olive oil, add the garlic and diced tomatoes.  Cook under low heat until the tomatoes start to exude their juice, about 5 minutes.

Create a bed with the tomatoes and place the salmon skin side up on the tomato bed, cover and cook under low heat for 8 minutes.  Flip the salmon over and cook until the fish flakes about another 7 to 8 minutes

 

Plate the salmon spreading the tomatoes over the top and serve.

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