Monday, August 1, 2011

Lentil and salmon salad with roasted tomato

Tomato is one of the vegetables and fruits that really shines in the summer, specially in August. Due to the huge quantity of tomato that arrived to my kitchen on last Saturday coming from my parents garden, I have decided to make tomato as the theme of this week's posts.

Throughout the week I will publish different suggestions for use - and abuse - of fresh and appetizing in season ripe tomatoes.

2 salmon fillets
175g cooked lentils
2 shallots, chopped or sliced
olive oil and red wine vinegar
roasted tomatoes with herbs
salt and pepper

1. Broil the salmon seasoned with salt and pepper.

2. In a bowl mix the chipped grilled salmon with lentils and shallots. Season with salt, pepper, olive oil and vinegar to taste.

3. Accompany the salad with roasted tomatoes.

Herb Roasted Tomatoes

8 tomatoes
3 garlic cloves
6 tablespoons olive oil
1 sprig rosemary
1 sprig fresh oregano
3 bay leaves
fresh chives
salt and pepper

1. Cut the tomatoes in halves.

2. Place the halves on a baking sheet with the cut side up. The tomatoes should not be overlapped. Add the garlic and bay leaves.

3. Season with salt and pepper, rosemary leaves, fresh oregano and chopped chives. Sprinkle with olive oil and put it in a 210ºC preheated oven. Let it roast for about 40 minutes.

The roasted tomato was delicious and really shone on this salad.

[ Originally published in Portuguese as Salada de lentilhas com salmão e tomate assado ]

No comments :

Post a Comment