Prep time: 25 minutes
Cook time: 15 minutes
This dish is a make-at-home variation of Chef Vitiello’s Salmon Fresca available exclusively at Cactus Club Cafe Sherway Gardens.
24 oz ocean wise steelhead, skin and pin bones removed (Or other good quality, ocean wise salmon)
1 pint of cherry tomatoes, halved
1.5 cups thinly sliced cucumber, split lengthwise and seeds removed
1 cup mixed fresh herbs
Preheat oven to 450 F an line a baking sheet with parchment paper.
Place the salmon on the parchment and season the fish with generous amounts of sea salt, olive oil and spices. Take half of the cherry tomatoes and cover the top of the fish with them. Drizzle more olive oil over top and place the prepared salmon in the preheated oven. Cook salmon for 15-20 minutes, depending on how you like your salmon cooked.
While salmon roasts, in a mixing bowl, combine the remaining tomato halves, sliced cucumber and season with 2-3 pinches of sea salt or according to your own taste. Let this stand and macerate until the fish is out of the oven and ready to serve.
Toss the tomato and cucumber mixture with the remaining herbs, a few squeezes of fresh lemon and a generous amount of virgin
Leave the charred tomatoes and herbs on top of the fish. Transfer the fish straight on to a serving platter, with the parchment (I love the rustic presentation of it all). Casually arrange the tomato and herb mixture on top and serve.
This is a versatile dish that will go with any of your favourite side dishes.