Mar 12, 2014 5:00 PM by Jennifer English
Darina Allen is the queen of contemporary Irish cuisine. At Ballymaloe Cookery School in County Cork, Ireland she has created a fresh and bright approach to the beautiful bountiful vegetables, seafood and everything edible on the Emerald Isle.
When I made my first trip to Ireland, one of the most amazing and memorable things we were offered was a gorgeous whole poached salmon, served with tomatoes. When I thought about creating an absolutely authentic Irish dish to share for St. Patrick's Day, I remembered this gem from Darina Allen. It captures the essence and spirit of Irish hospitality, welcoming and the bright authentic flavors Darina Allen is known for. What better way to celebrate St. Patricks Day?
Salmon with Tomato, Ginger, & Fresh Cilantro
1 teaspoon olive oil
2-4 garlic cloves, peeled and finely chopped
8 very ripe tomatoes, peeled and chopped
1 tablespoon freshly grated ginger
Freshly ground black pepper
6 4-ounce fresh wild salmon fillets
Butter, for frying
2 tablespoons freshly chopped cilantro leaves, plus extra to garnish
Put the olive oil in a wide, stainless-steel saute pan, add the garlic and tomatoes and cook over medium heat until the tomatoes soften and break down, about 10-15 minutes. Add the grated ginger and cook for another 5 minutes. Season with salt, pepper, and sugar.
Remove from the heat and set aside.
Cook the salmon gently in a little butter in a wide frying pan for about 3 minutes on each side. (Alternatively, put the salmon into the sauce, cover, and cook gently in the sauce.)
Remove the salmon fillets from the pan and arrange on hot serving plates. Just before serving, add the cilantro and spoon the sauce over the salmon. Serve immediately.