Roasted Salmon with Jammy Gingered Tomatoes & Lime Yogurt
1 ¼poundswild salmoncut into four pieces
1poundcherry or grape tomatoeslarge ones halved
1tablespoonplus 1 teaspoon coconut sugaror use brown sugar
2teaspoonsfreshly grated ginger
2large garlic cloveschopped finely or grated
½teaspoonkosher saltplus extra for salting the fish
1tablespoonextra virgin olive oil
For the yogurt sauce
½cupplain unsweetened greek yogurt
½limejuice and zest
¼cupchopped cilantro for garnish
2tablespoonstoasted pine nuts for garnishor substitute pistachios or hazelnuts
Preheat the oven to 375. Place tomatoes in a roasting pan and toss with the ginger, garlic, sugar, salt, pepper and olive oil. Roast for 40-50 minutes, stirring occasionally, until the tomatoes have broken down slightly and the juices are reduced and thickened. Set aside.
Meanwhile, in a small bowl, combine the yogurt with the lime zest and juice. Set aside.
Place the salmon in a roasting pan and sprinkle with salt and pepper. Place in the oven. The amount of time will depend on the thickness of the salmon, and type that you have. King salmon is thicker than coho and will take longer. Check the salmon after about 8-10 minutes for coho, 12-15 for a thicker cut, and be careful not to overcook as it can easily dry out.
Place the salmon on a platter, or individual serving plates. Top with the tomatoes, then drizzle with the lime yogurt. Sprinkle with the nuts and cilantro and serve immediately.
The first two steps can be prepared ahead and refrigerated.
If the tomatoes have been made ahead, in step 3 you'll need to preheat oven to 375, and during the last few minutes of cooking the salmon, warm the tomatoes in the oven alongside the fish.
If you are not cooking the tomatoes ahead of time, you can pop the salmon in the oven toward the last 10-15 of the tomatoes' cook time.