Salmon with Blistered Tomatoes




  • lbs / 2 Kg salmon – skin on bones removed
  • 8½ oz bottle sundried tomatoes in oil
  • 8 peppadews/cherry peppers (optional)
  • 1 bunch of basil (keep 1⁄3 for garnish)
  • 3 TBS balsamic vinegar
  • Coarse salt and black pepper


  • 1 red onion – cut in slivers
  • 1 bulb fennel – cut into slivers
  • 1 pack cherry tomatoes
  • 1 cup Kalamata olives
  • 2 cloves garlic – finely chopped
  • 1 TBS dried oregano
  • 1 TBS dried basil
  • Coarse salt and black pepper
  • Olive oil


Puree the sundried tomatoes and oil, peppadews/cherry peppers, fresh basil, and balsamic vinegar in a blender or food processor, until it forms a thick paste. Set aside.

Preheat oven to BROIL/GRILL

Cut the veggies. Season them with dried oregano, basil, salt, pepper, and olive oil. Toss to coat. Place on a foil-lined baking sheet. Broil on the top rack of the oven for 25 minutes, tossing halfway until tomatoes are blistered and veggies are slightly charred. Set aside.

Line another baking sheet with foil (dull side up) and spray with olive oil spray. Place 1⁄3 of the sauce under the fish. Place the salmon on the sauce, skin side down. Season with salt and pepper. Place remaining sauce on top of the fish.

Broil fish on the top rack of the oven until it is almost black and bubbling (8-10 mins). Pierce the fish with a fork which should slide through easily. If it’s not cooked completely, turn the oven down to 425°F and continue baking for another 5-10 minutes.

Allow it to cool on a baking tray. Use the foil to slide the fish onto a serving platter. Top with the grilled vegetables. Garnish with chopped fresh basil and a drizzle of olive oil. The dish can be served warm or at room temperature.



You can make the veggies and fish 3-4 hours ahead of time and keep them covered at room temperature.