Mediterranean salmon tray with grilled veg & tomato oil

A fish dish that is easy to reproduce, featuring balanced flavors, juicy salmon, firm grilled vegetables, and an aromatic tomato oil that gives the dish a signature touch.

Ingredients

6 people

general.ingredients.name	general.ingredients.amount
salmon fillets	6 x140g
Mediterranean Grilled Vegetables	1 KG
olive oil	50ml
sun-dried tomatoes, finely chopped	25g
fresh thyme	6g
salt	6g
black pepper	3g

Preparation

Tomato oil
- Mix the finely chopped sun-dried tomatoes with the olive oil.
- Allow it to rest briefly so the flavors can infuse.
- Serve cold or gently warm to a maximum of 40°C.
Grilled vegetables
- Place the Crops Mediterranean grilled vegetables in a combi steamer or oven at 160°C.
- Heat for 20 minutes until warm but still firm and juicy.
Bake the salmon
- Preheat the oven to 185°C.
- Season the salmon fillets with salt, pepper, and thyme.
- Place them on a baking sheet or GN tray and bake for 10-12 minutes until just cooked through (core temperature approximately 60°C).
- Let rest for 2 minutes before serving or slicing.
Assembly
- Arrange the warm grilled vegetables on a plate or tray.
- Place the salmon fillet beside or partially on top of the vegetables.
- Spoon the tomato oil over both components in thin lines or small dots.
- Garnish with extra thyme or microgreens if desired.