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Roasted Peppered Salmon with Tomato-and-Basil Relish

To celebrate St. Patrick's Day, try this modern twist on a traditional Irish meal, contributed by Irish master chef John Coughlan, of Dublin, to Noel Cullen's Elegant Irish Dining.

INGREDIENTS FOR PEPPERED SALMON (serves 4):

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

INGREDIENTS FOR TOMATO-AND-BASIL RELISH:

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

DIRECTIONS FOR SALMON:

1. Preheat oven to 350ºF.
2. Cut salmon into 4 parts.
3. Coat salmon with cracked peppercorns and ½ teaspoon dill. Grate a little lime zest over salmon.
4. Place on a lightly oiled sheet pan. Bake 6-8 minutes.

DIRECTIONS FOR RELISH:

1. In medium saucepan, place 1 teaspoon olive oil, crushed garlic, and diced shallots. Sauté on medium heat, 1 minute, without coloring.
2. Add white wine and juice of the lime. Reduce by half.
3. Add tomato and basil. Mix and gently heat, 1 minute.

Place tomato-and-basil relish in center of a warmed deep-dish plate. Arrange salmon on top. Decorate with fresh flowering herb sprigs.

9 March 2001
Boston University
Office of University Relations