Recipe: Roasted Peppered Salmon with Tomato-and-Basil Relish (Irish)

ROASTED PEPPERED SALMON WITH TOMATO-AND-BASIL RELISH

FOR THE SALMON:
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
FOR THE TOMATO-AND-BASIL RELISH:
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

HOW TO PREPARE THE PEPPERED SALMON:
Preheat oven to 350 degrees Fahrenheit.

Cut salmon into 4 equal parts. Coat salmon with cracked peppercorns and 1/2 teaspoon dill. Grate a little lime zest over salmon. Place on a lightly oiled sheet pan.

Bake in preheated oven, 6-8 minutes.

HOW TO MAKE THE TOMATO-AND-BASIL RELISH:
In a medium saucepan, place 1 teaspoon olive oil, garlic, and diced shallots. Saute over medium heat, 1 minute, without coloring.

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

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

TO SERVE:
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.

Serves 4
Source: Elegant Irish Cooking by Noel C. Cullen