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Ethnic Dishes - Mediterranean
Salmon Kleftiko
10 - 12 small tomatoes or 20 - 24 cherry tomatoes
2 pounds salmon fillets
Salt
Freshly ground black pepper
1/4 cup olive oil
2 – 3 tsp. dried oregano, crushed
1/4 cup chopped oil-cured black olives
Preheat the oven to 450°F.
Cut a shallow “X” in the bottom of each tomato and drop in boiling water for 30 seconds. Remove the tomatoes to cold water and slip off the skins. Cut small tomatoes in 1/2” thick slices or cherry tomatoes in half (skinning is not required, but nice).
Wash the salmon and dry it well. Using needle-nosed pliers, remove as many pin-bones from the salmon as possible. Skin the fillets if necessary and cut into six even-sized pieces. Lightly season the salmon on both sides with salt and freshly ground black pepper.
Cut six pieces of aluminum foil twice the length of what is necessary to form packets around the salmon. Fold the pieces of aluminum foil in half. Lightly oil half of each doubled foil piece. Top the oil with a piece of salmon. Sprinkle the salmon with oregano and chopped olives. Top with the tomato slices and lightly salt. Drizzle with olive oil.
Fold the foil around the salmon and seal the edges tightly by folding the edges over several times. (The recipe may be made to this point up to 4 hours ahead.)
Bake for 15 minutes. Serve immediately. Serves 6
Notes: Foil is easier to work with, but individual parchment paper packets make a more attractive presentation. If using foil packets, plate the salmon and pour the juices over the fish in the kitchen. Parchment paper packets may be delivered directly to the table for individual diners to open.
http://medcookingalaska.blogspot.com/2008/07/recipe-for-salmon-kleftiko.html
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