OVEN ROASTED SALMON & TOMATO RELISH

OVEN ROASTED SALMON
2 pounds skin on salmon fillet, 1 1/2 inches thick
2 teaspoons avocado oil
FRESH ground sea salt and tri-color pepper, to taste
Tomato Relish (see recipe below)

• Preheat oven to 500° and set rack at lowest position and add baking tray to heat.
• Cut fillet into equal pieces.
• Make several SHALLOW slices into the skin side ONLY, DO NOT cut into flesh.
• Pat salmon slices dry and rub with oil and generously season with salt and pepper.
• Reduce oven temperature to 275°.
• Place salmon skin side down on hot baking tray.
• Return to oven and roast 10-12 minutes until centers are still translucent and edges have reached 125°.
• Transfer to platter and top with tomato relish.
• Serve immediately.

FRESH TOMATO RELISH
1 1/2 cups ripe tomato pieces
1 tablespoon minced shallot
1 garlic clove, minced
1 tablespoon avocado oil
1 teaspoon apple cider or champagne vinegar* (see note)
2 tablespoons FRESH chopped basil
FRESH ground sea salt and tri-color pepper, to taste

• Combine all ingredients in a medium size bowl.
• Season to taste.

NOTE: Original recipe called for olive oil and red wine vinegar. Personally, I’m not an olive oil fan so I substitute avocado oil AND red wine vinegar just didn’t have enough of a “bite” for us so I substitute a QUALITY apple cider vinegar or champagne vinegar.

• This is another recipe adapted from Cook’s Illustrated Cook’s Science cook book.