A Generous Meal, the second cookbook from celebrated chef, writer, food stylist, and photographer, Christine Flynn will be released on February 21st, 2023. The cookbook has over 100 fresh, comforting and easy-to-follow recipes that are also delicious. We are giving you a sneak peek of some of the recipes starting with this one for Tomato Roasted Salmon.
When you put this dish out, everyone will think you had your party catered. In a good way. It feels like something you would pay $200 for, but it’s not. And even though blitzing up some tomatoes and spreading them on a fish is fairly straightforward, it feels a bit special too.
Serves 6 to 8
1 jar (8 ounces/225 g) sundried tomatoes packed in oil
5 cloves Garlic Confit (page 286), plus a drizzle of its oil
1 tablespoon (15 mL) capers
1 tablespoon (15 mL) white vinegar
¼ cup (60 mL) fresh flat-leaf parsley, briefly chopped
Extra-virgin olive oil, for drizzling 1 (2- to 3-pound/0.9 to 1.35 kg)
salmon fillet
1 teaspoon (5 mL) salt
Place the tomatoes, garlic confit and its oil, capers, and vinegar in a high-speed blender and pulse to combine. Unplug the blender and, using a rubber spatula, scrape down the sides of the jar to make sure everything is well mixed. Plug in the blender again. Add the parsley and pulse again a few times. Set aside.
Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper and drizzle it with olive oil.
Lay the salmon on the prepared baking sheet, skin side down. Sprinkle with the salt. Drizzle it with a little more olive oil. Set the oven to broil. Broil for 15 minutes.
Remove the salmon from the oven and smoosh the tapenade over the flesh side of the fish. It doesn’t have to be too neat, so don’t be fussy. Reduce the oven heat to 250°F (120°C). Bake for another 10 to 15 minutes, until the fish is just cooked through. This dish is very good served hot, but it’s also fine served at ambient temperature or even chilled.
Store leftovers in an airtight container in the fridge for up to 4 days. Leftovers are very good smashed onto crusty bread with thinly sliced cucumber and just a whisper of Aioli (page 295).
Excerpted from A Generous Meal by Christine Flynn. Copyright © 2023 Christine Flynn. Photographs by Suech and Beck. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
