samer/thoughts

Pre-heat oven to 350 degrees Fahrenheit.

Software:
1/2 lb   center cut filet of Coho salmon, cut in half
10       ripe orange sunburst tomatoes
1/2      large lemon, juiced
1/4 cup  good quality olive oil
2 tbl    butter, 1 tbl pat and two 1/2 tbl pats
5 sprigs thyme
1 clove  garlic, crushed
         salt
         pepper
Hardware:
Covered non-reactive bowl or plastic container
Covered non-stick heavy bottomed 10" pan

Quarter the tomatoes and place in a non-reactive bowl. Finely chop the thyme and add to bowl. Add olive oil and lemon juice. Salt and pepper salmon to taste. Put salmon into bowl and toss around until well coated. Place in fridge for 20 mins. The salmon will start cooking from the acidity of the marinade.

Add large pat of butter to hot pan along with garlic. Cook until fragrant, about 30 seconds. Add salmon, skin side down, giving them space to breathe. Let cook for two minutes, untouched. Add marinade and top each salmon piece with a small pat of butter. Cover pan and place in heated oven.

Depending on doneness, cook for 5-9 mins. Place salmon on plate and reduce the sauce on high heat for 2-3 mins. Sauce should taste bright but the lemon should not overwhelm it -- add water and adjust seasoning if too lemony.

Serve with the sauce and tomatoes and garnish with some garlic chives or a sprig of thyme.

Leave a comment if you make this and tell me how it turns out.