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Sunday, December 30, 2012,11:04 PM by
J.Sujatha

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BAKED ATLANTIC SALMON

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to 180°C (350°F/Gas 4). Mix the tomatoes and pineapple together.
  • Line a baking tray with a piece of foil, bearing in mind that the foil needs to be large enough to enclose all four salmon fillets.
  • Place the salmon fillets on the foil and season with salt and pepper. Spoon the tomato and pineapple mixture on top of the fillets, dividing it equally.
  • Whisk the balsamic vinegar and olive oil together in a small bowl and drizzle over the top.
  • Wrap the parcel to enclose the fish and put in the preheated oven for 20-25 minutes, or until the salmon is opaque but still moist and succulent.
  • Open the parcel and spoon on the pineapple and tomato mixture, drizzle with the cooking juices and sprinkle with basil.
  • Make a small bed of rocket or spinach leaves in the centre of each plate. Lift the salmon fillets out of the foil and sit on top of the leaves.

INGREDIENTS

  • 16 cherry tomatoes, halved
  • 150 grams (5 ½ oz) fresh, ripe pineapple flesh, diced
  • 4 x 200 grams (7 oz) Atlantic salmon fillets, skin on
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 100 grams (3 ½ oz) rocket (arugula) or baby English spinach leaves
  • 4 tablespoons shredded basil

8 comments for “Baked Atlantic Salmon”

  • Posted Monday, February 13, 2023 at 4:46:00 AM

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