The wonderful smell and assertively pine-like fragrance of rosemary, can easily be associated with good food and great times. Today’s easy to cook recipe celebrates the essence of fresh rosemary in a fragrant vinaigrette, drizzled on top of salmon grilled with cherry tomatoes that are bursting with flavour. It’s a grilling good time!
Rosemary is a herb with leaves that look like flat pine-tree needles, deep green in color on top while silver-white on their underside. The wonderful smell, assertively pine-like fragrance and pungent flavor of rosemary goes a long way to flavour to chicken, lamb, pork, salmon and tuna dishes, as well as many soups and sauces. As an evergreen, rosemary is available throughout the year.
Rosemary is native to the Mediterranean but now grows throughout much of the temperate regions in Europe and America. Part of rosemary’s popularity came from the widespread belief that rosemary stimulated and strengthened the memory, a quality for which it is still traditionally used. Rosemary has been a prized seasoning and natural medicine for a millennia. Whenever possible, choose fresh rosemary over the dried form of the herb. Speaking from experience, fresh rosemary is far superior in flavour.
Vinaigrette is simply acid – in the case of this recipe, freshly squeezed lemon juice – and oil combined. Every other addition is up for grabs. Use good tasting olive oil! Oil can add to a vinaigrette or it may be nothing more than a carrier of other flavour. You’ll have a delicious dressing that will serve to moisten, complement and enhance the flavour of your dish.
Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette
Rosemary vinaigrette; a wise delicious choice!
¼ cup extra-virgin olive oil, plus more for brushing
3 tablespoons lemon juice, freshly squeezed
2 teaspoons Dijon mustard
2 teaspoons rosemary, finely chopped
Sea salt and freshly ground black pepper, to taste
1 ½ lbs. skinless salmon fillet, cut into cubes (approximately 1 ½-inch cubes)
16 – 20 cherry tomatoes
4 long skewers
Rosemary Vinaigrette: Whisk together the olive oil, lemon juice, mustard and rosemary in a small bowl. Season with salt and pepper.
Light a grill or heat a grill pan. Thread the salmon and cherry tomatoes onto the skewers, brush with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until the salmon is cooked through, about 6 minutes.
Transfer the skewers to a platter and drizzle with some of the vinaigrette. Serve immediately.
If using wooden skewers, soak them in water for an hour prior to using them.
This tried and loved recipe was adapted from the cookbook, Market Math.