Take Five

Roasted Salmon Provencal

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Serves: 4

An easy, colorful dish that celebrates springtime.

Ingredients

• 4-6 oz. fresh salmon filets
• 3 T. extra virgin olive oil, divided
• 1½ cups cremini mushrooms, quartered
• 1 pint grape tomatoes, approximately 1½ cups, whole
• 1 cup sweet onion, halved and sliced vertically
• 2 cloves garlic, coarsely chopped
• 1 T. fresh rosemary, chopped
• Coarse kosher salt
• Fresh ground black pepper
• 1 T. fresh flat-leaf parsley, chopped

To Prepare
Preheat oven to 450° F. Place salmon skin-side down on shallow roasting pan. Drizzle filets with 1 T. olive oil. Season with salt and pepper and set aside.

In another shallow roasting pan, combine grape tomatoes, onions, garlic, mushrooms and fresh rosemary. Drizzle with 1½ T. olive oil, and season with salt and pepper. Toss with hands to distribute oil and seasoning.

Roast the pan of salmon and the pan of vegetables in the preheated oven for approximately 12-15 minutes. Salmon should be brown on surface and moist and flaky inside. Roast the vegetables until the tomatoes just begin to burst and the onions become lightly brown.

To Serve
Place 1 portion of salmon on each plate. Top with a heaping spoonful of roasted vegetables, sprinkle with some fresh parsley and drizzle with the remaining olive oil.
Find more Eddie’s of Roland Park recipes here.

Grilled Whole Bronzini

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Serves: 2

This Mediterranean fish makes a real culinary splash when grilled and presented whole.

Ingredients

• ½ cup hickory or mesquite wood chips, soaked
• 2 whole bronzini, scaled and gutted
• Coarse kosher salt and fresh ground pepper
• 1 lemon, sliced
• 1 lemon, cut in wedges
• Juice of 1 lemon
• 1 orange, sliced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 T. extra virgin olive oil

To Prepare
To prepare, season cavity of bronzini with salt and pepper. Stuff cavity with a few slices of lemon and orange. Add a few sprigs of rosemary and a few sprigs of thyme. Be sure to set aside a few sprigs for garnish.

Rub skin of fish lightly with olive oil and sprinkle some salt and pepper on both sides. Heat grill on high direct heat. Drain wood chips and sprinkle chips over hot coals. Brush grill rack with oil, then place fish on grill.

Cook on each side until skin is brown and crisp, approximately 6-8 minutes on each side. Remove from grill and set on serving platter. Meanwhile, whisk together 1 t. lemon juice and 1 T. olive oil. To the oil, add salt and pepper to taste. Drizzle oil mixture over grilled fish.

To Serve
Garnish with lemon wedges and sprigs of rosemary and thyme. Pair with Illahe Pinot Gris.

Eddie's Recipe Tip:
If you don’t have a grill, broil the bronzini 6 inches from the heat source. The skin will get charred, crisp and delicious.
Find more Eddie’s of Roland Park recipes here.