One Pot Slow Baked Ora King Salmon with Gin Soaked Tomatoes

Ora King Salmon is from New Zealand and is often called the Wagyu of Fish. Check with Alexander's Seafood experts for more information.

This recipe takes very little work and is great anytime, including a party.

It is our rendition of a recipe from Food and Wine Magazine.

• 4 7oz. center cut skin-on salmon fillets (about 1 inch thick). Use your favorite. We are partial to sockeye salmon

• 1 1/2 tsp kosher salt (divided)

• 3/4 tsp freshly ground black pepper (divided)

• 2 pints cherry tomatoes (about 1 1/4 lb.), cut in half

• 1/2 cup extra virgin olive oil

• 1/2 cup shallots, thinly sliced into rings

• 1/4 cup capers in brine, drained

• 2 oz. Gin You'll find several Gin options in our Wine and Spirits Department.

• 1 tsp grated lemon zest

• 2 lemons, sliced into rounds, then sliced into half moons

• 1/8th tsp red pepper (optional, or more or less as desired)

• Fresh dill, Italian parsley leaves or chives for garnish (optional)

Preheat oven to 225 deg. F. Remove the salmon from the refrigerator 15 minutes before cooking and sprinkle it with 1/2 tsp salt and 1/4 tsp pepper.

In a medium bowl toss together the tomatoes, oil, shallots, capers, gin, lemon zest, lemon slices and red pepper flakes. Sprinkle with the remaining 1/2 tsp pepper and 1 tsp salt. You can do this up to about 3 hours in advance.

Place the salmon on a rimmed baking sheet or other suitably sized cooking vessel such as an enameled cast iron Dutch oven. Pour the tomato mixture on and around the salmon. Bake until done to your liking. See the notes below.

Let the fish portions sit for a couple of minutes then transfer them to warmed plates, topping with the tomato mixture and juices from the cooking vessel. Garnish with fresh herbs if desired. We included some saffron rice on the side.

NOTES

Tequila would make an excellent substitute for the gin.

Salmon fillets will have a thick portion and a thin portion. Cut the thin part off, leaving a thick piece that will cook evenly. You can quickly fry the thin cut and toss it into this dish at the end. Leaving the skin on will help keep the fish moist.

This recipe produces tomatoes that are just cooked. If you like your tomatoes more reduced and thus a bit sweeter, you could start cooking them ten or fifteen minutes before putting the fish in the pan.

ON COOKING SALMON: The FDA recommends cooking to 145 deg. F., at which point it is well-done. Many people prefer their salmon medium-rare and will cook until the thickest portion reads 120 - 125 deg. F. Remember it could rise a few degrees due to 'carry-over heating' after you remove it from the oven. An instant read thermometer is an excellent tool when cooking salmon. You will find instant read thermometers in our BBQ aisle.

Cooking this dish in a 'low oven' of 225 deg. could take 30-40 minutes to reach 120-125 deg. F. This technique can produce meltingly tender fish. Enjoy!

Wine Selection

from Howie's Wine Team:

Lieu Dit Sauvignon Blanc is our pick for this dish.   It is the perfect mix of refreshing and vibrant,