Open this bottle of 2002 Ashley’s Vineyard Pinot Noir up right as dinner is being served and enjoy with this roast Salmon. It is an elegant wine and extremely smooth. The wine will evolve and change with every sip.
Salmon with Slow Roast Tomatoes
- 6 plum tomatoes, halved
- 1 1/4 tsp. sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/3 c. extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 10 fresh basil leaves
- 12+ whole fresh oregano leaves
- 2 tsp. fresh lemon zest, removed in strips, finely minced
- 2 tbsp. fresh lemon juice
- 6 (6-oz) salmon fillet
- 1 tsp. olive oil
- 1/2 tsp. salt
- 1/2 c. kalamata olives, quartered
1. Put oven rack in middle position and preheat oven to 250°F. Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
2. Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
3. Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil. Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes.
4. Serve the salmon over a bed a pearl couscous and the roasted tomatoes. Drizzle with the oil and enjoy.
recipe adapted from Epicurious