We still have tomatoes ripening on our porch – large red and smaller yellow heirlooms with a fragrant sweetness loved by us and the chipmunks. Our furry friends are admittedly very cute and it’s fun for Ilian to observe them climbing through the vines from just three feet away through the windows, but we cover the almost-ripe tomatoes with a water-cayenne pepper mix to keep most of the yumminess for ourselves.
One of our gluten-free kitchen’s staple grains is corn, and fresh corn makes for a great salad when combined with the heirloom tomatoes, covering carbs and vegetables on the dinner plate. We used this tonight to accompany oven-baked salmon for a quick dish.
While the salmon was baking with just oil and salt – and on one end some podpravka za riba (Bulgarian fish herbs) – Ilian helped with the salad sauce and mixing.
I like to plate everything together, sprinkle sprouts on top, and serve it right away.
Baked Salmon with Heirloom Tomato Salad
- 1.5 lb salmon fillet
- 1 TBsp canola oil
- 2 tsp salt
- optional: fish herb mix
- 3 medium to large heirloom tomatoes
- 1 can (15 oz) corn
- 1 cup fresh sprouts
- 2 tsp balsamic vinegar glaze
- 2 tsp red wine vinegar
- 2 TBsp olive oil
- Preheat oven to 350F.
- Coat baking dish with some canola oil, rub remaining oil on both sides of salmon fillet. Put salmon into dish, skin side down.
- Sprinkle salmon liberally with salt, optionally adding fish herb mix.
- Bake for 15 to 20 minutes, depending on thickness of fillet.
- While salmon is baking, cube tomatoes and drain corn.
- In a salad bowl, mix balsamic vinegar glaze, red wine vinegar, and olive oil; add tomatoes and corn.
- When salmon is ready, plate salmon and tomato salad. Top with sprouts and serve.