Somon pe gratar cu salata de rosii/ Grilled salmon with tomato salsa

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Daca eu nu am putut sa ajung la Wolfgang Puck, il aduc pe Wolfgang Puck la mine, prin aceasta reteta de somon pe gratar.
Somonul este un peste destul de gras, eu de obicei il mananc cu multa lamaie. Dar garnisit cu salata de rosii din aceasta reteta, gusturile se balanseaza foarte bine, rezultand o combinatie potrivita.

Ingrediente:

2 felii de somon (sau mai multe, pentru cate portii gatiti)
2 rosii potrivite
2 catei de usturoi tocati
1 ceapa mica, tocata
1 praf de cayenne pepper (boia iute)
ierburi tocate: patrunjel, busuioc, tarhon, coriandru
2 linguri otet balsamic
sare si piper proaspat macinat, dupa gust
1/2 cana ulei de masline

Pentru salata:
Se pune o oala cu apa la fiert, si se pregateste un bol cu apa si gheata. Rosiilor li se scoate cotorul, si la capatul opus se cresteaza in cruce. Se scufunda in apa fiarta pentru 5 secunde (numeri: 1, 2..5!) , se scot si se pun in apa cu gheata sa se opreasca fierberea. Aceasta operatiune ajuta sa se cojeasca mai usor. Se cojesc rosiile, se taie jumatati si se scot semintele, apoi se toaca.
Se amesteca cu usturoiul, ceapa, ierburile, cayenne pepper, se adauga sare si piper, otetul si se incorporeaza uleiul.
Salata poate fi facuta in avans si lasata cateva ore sa se imbine aromele.

Somonul se sareaza si se pipereaza, apoi se unge cu ulei de masline. Se pune pe gratarul incins in prealabil si uns cu putin ulei. Se coace cam 5-10 minute pe fiecare parte.

Se serveste cu salata. Pofta buna!



If I couldn't get to Wolfgang Puck (his restaurant), I'll bring Wolfgang Puck to my house, with this salmon recipe.
The salmon is a pretty fatty fish, and I usually serve it with a lot a lemon. But, with this salsa recipe, the fattiness is balanced by the acidity from the tomatoes and vinegar. The result: a good combination.

Ingredients:

2 pieces of salmon
2 medium tomatoes
2 cloves of garlic, minced
1 medium onion, chopped
1 pinch cayenne pepper
herbs: parsley, basil, tarragon, cilantro
2 tbsp balsamic vinegar
salt and fresh cracked pepper
1/2 cup extra virgin olive oil

Bring a medium pot of water to a boil, and get a ice bath ready, with ice and water in a bowl. Core the tomatoes, and at the other end, make a little cut, crosswise. Drop the tomatoes in boiling water for 5 minutes (no need more than that), and after that move them in the ice bath to stop cooking. This procedure will make peeling easier. Peel the tomatoes, cut them in half and remove the seeds. Chop the tomatoes, and mix them with the garlic, onion, cayenne pepper, herbs and vinegar. Salt and pepper after taste, and drizzle the olive oil, while still mixing.
The salsa can be prepared in advance, so the flavors combine better.

Sprinkle the salmon with salt and pepper, and drizzle with olive oil. Place on a preheated and oiled grill, 5-10 minutes on each side.
Serve with salsa. Enjoy!