Curry Encrusted Salmon with Roasted Tomatoes


I’m going to apologize now for not posting any Pesach recipes. I don’t cook as much over Pesach since I’m with family for most of it. I help out with simple cooking tasks and I take a small cooking vacation over Pesach. I have never actually prepared a Pesach meal on my own either and therefore do not even have one recipe. I did see some really interesting recipes for Pesach on Joyofkosher’s website and I’ve seen more that look good on Cookkosher.com so if you are looking for Pesach recipes head over there.


I’m not a big fan of curry so I have no idea what possessed  me to try this. But I’m glad I experimented. It’s prob. one of my favorites as this point. So anyways here’s a  recipe for the salmon I’ve been making lately and really loving:


     Ingredients:      
4-6 Large Pieces of Boneless Baby Salmon Fillet
              Spice mixture- 2 Tablespoons of curry, a little paprika, chili powder, garlic powder, salt and pepper to taste combined in a medium bowl
1 Carton Grape Tomatoes
a little less then 1/4 cup Olive Oil
A sprinkle of lemon juice
                   
Directions:
Start by preheating the oven to 500. Rinse the grape tomatoes and lay them out in a large baking/roasting pan with the olive oil then put the pan in the oven for about 25 minutes or until the tomatoes have emitted a little of their juices and they seem wrinkly and brown but not burnt. In the meantime prepare the salmon. Take the spice mixture and lay it out on a large plate or flat dish. Put the salmon pieces into it coating all the pink flesh completely making sure not to forget all the sides. Once you have removed the pan with the roasted tomatoes take the “sauce” (olive oil and tomato juices)  from the roasting pan leaving the tomatoes behind. Pour it into a non stick sauté’ pan and put up a low-medium flame. Then lay out the coated salmon skin side up and let it cook a little until it has a nice crusty outside sear. Take the pieces of salmon out of the pan carefully once they are basically finished and lay them out in the roasting pan. Top them with the roasted tomatoes and pop the pan in the oven for 10 minutes on 350 just to really make sure they inside is completely cooked. For added zest add a little sprinkle of lemon juice before serving. The salmon can be served cold or warm, in pieces or whole. Bon Apetit’!

Thanks for Stopping In! Hope everyone is having an easy Pesach prep!
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Gigi.
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