Roasted Irish Salmon with Tomato Basil Confit
- 2 Roma tomatoes (seeded and rough chop)
- 1 T garlic (minced)
- 2 T extra-virgin olive oil
- 2 T fresh basil (chiffonade)
- 2 (7-oz) Irish salmon steaks
- Cooking spray as needed
- Sea salt to taste
- Fresh ground black pepper to taste
- 3 T extra-virgin olive oil
- 24 asparagus stems
- 1 lemon (zest and juice)
Tomato Basil Confit
Prepare the tomato confit: Place tomato, garlic, olive oil in a bowl. Toss and season with salt and pepper. Place into round baking pan. Cook at 275°F 50/50 for 20 minutes. Remove and add basil. Toss to infuse; set aside.
Brush salmon with olive oil and season with salt and pepper. Insert probe into center of the salmon. Spray the grill with cooking spray and add salmon steaks. Cook at 400°F 50/50 until internal temperature of 120°F is reached. Remove; set aside.
Brush asparagus with olive oil and season with salt and pepper. Spray grill with cooking spray. Cook at 400°F 50/50 for 2 minutes.
To plate, arrange 12 pieces of asparagus into fan shape on each plate. Place salmon skin-side up on top of base of asparagus fan. Spoon tomato confit over salmon and asparagus. Drizzle juice and zest of lemon. Serve.