Smashed Salmon Recipe
grilled then chilled smashed salmon, tomato confit, apples, tzatziki, herbed mayo, spring mix, toasted garlic texas toast
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Ingredients
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Smashed Salmon
Tomato Confit
Tzatziki
Herbed Mayo
Toasted Garlic Texas Toast
Serving
Method
Smashed Salmon
- 1
Prepare the Salmon
Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil, then season with salt and black pepper. Grill the salmon for about 6-8 minutes on each side or until cooked through and flaky. Remove from grill and let cool. Once cooled, gently smash the salmon with a fork.
- 2
Add Lemon Juice
Drizzle the lemon juice over the smashed salmon and mix gently. Set aside in the refrigerator to chill.
Tomato Confit
- 3
Cook the Tomatoes
Preheat the oven to 300°F (150°C). In a baking dish, combine cherry tomatoes, peeled garlic cloves, olive oil, balsamic vinegar, and fresh basil. Season with salt and pepper. Bake for about 1 hour or until tomatoes are soft and bursting.
- 4
Cool the Confit
Once cooked, let the tomato confit cool to room temperature.
Tzatziki
- 5
- 6
Herbed Mayo
- 7
Combine Ingredients
In a small bowl, mix together the mayonnaise, chopped parsley, chopped chives, and lemon zest. Stir until well combined. Set aside in the refrigerator.
Toasted Garlic Texas Toast
- 8
- 9
Toast the Bread
Toast the slices in a toaster oven or under a broiler until golden brown and crispy.
Assemble the Dish
- 10
Serve the Smashed Salmon
On a plate, arrange the spring mix. Add a generous scoop of smashed salmon on top, followed by dollops of tomato confit, tzatziki, and herbed mayo. Garnish with thinly sliced apples and serve alongside toasted garlic Texas toast.