During our Sunday night planning, Micah found this recipe by Curtis Stone:
CRISPY SKIN SALMON SALAD WITH ROASTED CHERRY TOMATOES
16 cherry tomatoes on the vine
2 teaspoons plus ¼ cup extra-virgin
Salt and freshly ground black pepper
4 6-ounce / 180 gram salmon fillets,
1/2 cup fresh lime juice
1/4 cup grapeseed oil
4 ounces / 125 grams mixed baby
1. Preheat the oven to 375°F / 180°C.
2. Place the tomatoes on a small baking sheet and drizzle with 2
teaspoons of olive oil. Sprinkle with salt and pepper.
3. Roast the tomatoes in the oven for about 8 minutes, or until they begin
to split. Remove the tomatoes from the oven and cool slightly.
4. Meanwhile, sprinkle the salmon with salt and pepper. Place the salmon skin side down in a large heavy nonstick sauté pan.
5. Place the pan over medium-low heat. Increase the heat to high and cook the salmon for 2 to 3 minutes, or until the skin of the salmon is golden brown.
6. Turn the salmon and cook for 1 to 2 minutes longer, or until the salmon is just pink in the middle.
7. Place the lime juice in a bowl and slowly whisk in the grapeseed oil and the remaining 1/4 cup of olive oil.
8. Season with salt and pepper.
9. Mound the lettuce leaves into chef rings on 4 plates or stack the lettuce in the center of the plate.
10. Arrange the crispy skin salmon and roasted tomatoes over the salads.
11. Drizzle some of the vinaigrette over the salmon and salads and serve.
I love taking a recipe and putting my own twist on it (or sometimes I just have to make do with what I have on hand). We didn't have grapeseed oil so I substituted peanut oil, we also used spinach instead of the mixed baby lettuce leaves. Then we added a few cashews, slivered almonds and a pinch of parmesan cheese. Here's our finished product - in Micah's words, "Sunday night planning taste good!"