Roasted Peppered Salmon
with Tomato-and-Basil Relish

Serves 4


1 pound salmon fillet, trimmed,
     with all pin bones removed
1 tablespoon cracked black peppercorns
1 teaspoon chopped dill, divided
1 whole lime
oil, for greasing

2 shallots, diced fine
1 tablespoon finely shredded basil leaves
2 teaspoons olive oil
1 cup dry white wine
2 cloves of crushed garlic
6 large plum tomatoes, skinned, seeded,
     and chopped roughly into large chunks

Peppered Salmon

1. Preheat oven to 350 degrees Fahrenheit.

2. Cut salmon into 4 equal parts.

3. Coat salmon with cracked peppercorns and 1/2 teaspoon dill. Grate a little lime zest over salmon.

4. Place on a lightly oiled sheet pan. Bake in preheated oven, 6-8 minutes.

Tomato-and-Basil Relish

1. In a medium saucepan, place 1 teaspoon olive oil, garlic, and diced shallots. Sauté over medium heat, 1 minute, without coloring.

2. Add white wine and juice of the lime. Reduce by half.

3. Add tomato chunks and basil leaves. Mix and gently heat, 1 minute.


Place the tomato-and-basil relish in the center of a warmed deep-dish plate. Arrange the salmon on top. Fresh flowering herb sprigs may be used to decorate.


Buy the Book!


Elegant Irish Cooking
Hundreds of Recipes from the World's Foremost Irish Chefs
By Noel C. Cullen, Ed.D., CMC, AAC
Photography by Ron Manville
Lebhar-Friedman Books
March 2001, $35.00/Hardcover
70 four-color photographs
ISBN: 0-86730-839-7
Recipe reprinted by permission.


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