Basil Balsamic Salmon with Plum Tomato Topping

Serves 3-6

1-2 lbs wild local salmon

1 lemon juiced
1/4 cup olive oil
1/4 cup wheat free tamari or 1 tsp sea salt
1/4 cup balsamic vinegar
1 cup tightly packed fresh basil leaves
3 cloves garlic, peeled
2 tsp lemon zest

1 cup chopped fresh plum tomatoes
1/2 cup kalamata olives, pitted and chopped
1/2 cup crumbled organic feta cheese (optional)
1 tbsp extra virgin olive oil
2-3 tbsp finely chopped basil

1. Rinse salmon fillets under cool running water and place skin side up in a shallow baking dish. Place all of the ingredients for the marinade into a blender and blend on high until completely pureed and smooth. Pour marinade over salmon fillets, cover, and place into the refrigerator for 1-4 hours.

2. Preheat oven to 400° F. Drain off marinade and place the salmon fillets skin side down in a shallow baking dish. Bake salmon at 10 minutes per inch of thickness. Drizzle some of the remaining marinade over salmon half way through baking.

3. While the salmon is baking, prepare the topping. Place all the ingredients for the topping into a small bowl and gently mix. To serve, let each person spoon a desired amount of topping over their fish.

Garlic-Lemon Salmon on Spinach

Garlic-Lemon Salmon on Spinach

This uber-easy recipe was actually a pod cast from the website by Jerry Seinfeld’s wife Jessica called;
The recipe is so easy that I watched the video once and remembered the whole thing – well, almost  (and I changed the fish from halibut to salmon).

4 4oz pieces of salmon with skin removed
1 lemon cut into slices
10oz baby spinach (about 3-4 handfuls from bag or box)
1tbsp olive oil
1 1/4tsp salt
1 clove of garlic smashed and cut in half

1. Preheat oven to 450˚.
2. Rub a baking pan thoroughly with the two halves.
3. Toss spinach with olive oil and 1/4tsp of salt, and spread evenly over the pan.
4. Place fish on spinach bed.  Salt each piece of fish with remaining 1tsp of salt.  Place 2-3 slices of lemon on each piece of fish.
5. Place fish in oven for 7-8 minutes, or until the fish is no longer translucent in the middle.