Salmon Caprese

May 25, 2017

Imagine a Memorial Day gathering without hot dogs or hamburgers. It’s possible, and delicious! Our salmon caprese can be served as an appetizer or a main dish when added to salad greens.

1 pound salmon fillet (we love king salmon in this recipe)
Olive oil
1-2 cloves garlic, crushed
Salt and pepper
1/2 cup of pesto, or more if you like! (fresh, thawed from frozen, or from a jar)

3 to 4 small to medium organic tomatoes, sliced
Mozzarella cheese, sliced about 1/8” thick
Basil and lemon slices for garnish (optional)
Baby arugula and/or hard-boiled eggs (optional) 

Preheat oven to 325°F. Gently remove skin and pin bones (if any), from salmon. Drizzle olive oil in the bottom of a square baking dish. Mix in crushed garlic and a dash of salt and pepper. Place salmon over olive oil and garlic mixture. Spread pesto onto salmon.

Bake, uncovered, for 15 minutes. Remove from oven and check center. If the salmon looks as though it could cook for just a bit longer, that’s okay. Rest on counter, covered tightly with foil, for 10 to 15 minutes until fully cooled. Refrigerate for at least four hours, or overnight.  

Remove salmon from refrigerator. Arrange tomato slices on serving plate. Top with mozzarella slices and a dash of salt and pepper. Cut salmon into bite size squares and place on top of mozzarella. Drizzle arrangement with olive oil and add a bit more salt and pepper. Sprinkle with chopped fresh basil and lemon slices, for a little citrus surprise. If serving as a main dish, add to a bed of arugula and serve with sliced hard-boiled eggs. So fresh, so yummy! No one seems to want to stop at just one!




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