grilled salmon with roasted confit tomatoes and spicy broccolini

grilled salmon with confit roasted Maverick Mix® tomatoes and spicy broccolini
Prep time: 
Total time: 
Yields: 4 portion
  • 1 lb Village Farms Maverick Mix® tomatoes
  • 1½ cups Extra virgin olive oil
  • 1 sprig Fresh rosemary
  • 1 lb Broccolini
  • 1 tsp Peperoncino chili flakes
  • 4 6oz Wild salmon portions
  • 1 bunch Parsley
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
  1. Preheat oven to 300°F.
  2. Brush the salmon with olive oil, salt, and pepper.
  3. Brush the broccolini with olive oil, salt, pepper and peperoncino flakes.
  4. Warm the remaining olive oil in a casserole dish or small sauté pan on the stovetop.
  5. Add the tomatoes, rosemary, and peperoncino flakes to the oil; transfer to oven.
  6. Cook tomatoes in oven for 45 minutes. Keep tomatoes warm in oven until ready to serve, or reheat later if preparing dish in advance.
  7. Preheat a grill pan, bbq, or heavy skillet to high heat.
  8. Grill or sear broccolini until cooked al dente. Remove from heat — reserve.
  9. Grill or sear salmon to your preference (roughly 6-8 minutes for medium rare to well done).
  10. Place tomatoes in a shallow bowl and top with roughly chopped parsley.
  11. Place the broccolini down first and top with salmon.
  12. Finish with a few tablespoons of the warm olive oil from the cooked tomatoes ladled over top.