As Henry lies on the couch watching Elmo, I wrack my brains over what to do with him today. I barely remember the days before we didn’t have miniature human being and thus weren’t confronted with this issue. Of course, we could go apple picking, but we did that yesterday.
Apple picking is a weird business. You drive along a beautiful windy road dusted with fallen leaves, nippy air filling you with the cozy anticipation of warm cider and the cinnamon scent of freshly fried cider donuts. Then you round the corner only to face the town cops directing traffic, and thumping, bad country rock.
Waiting with my son on the face painting line, I glanced around at the hay (hay is a theme) ride, kids hopping around the pumpkin patch, BBQ stands, and the cider donut line. We were all the same, the fraternity of parents trying valiantly to give our kids a nice day and perhaps even enjoying their having one as well. Opting for the scary pumpkin, Henry emerged, one cheek transformed into a pumpkin with sharp black teeth and a green stem curling over his nose nearly meeting the other side of his face.
But back to the food. This is a hearty and intensely rustic dish that rivals any other seafood dish, including chowders, for satisfying richness. Its base is tomatoes and onions slow-roasted to deliciousness. Topped with a salmon steak, the whole lot is broiled, resulting in crispy salmon and crunchy skin atop those great onions and tomatoes which, having been roasted, are now scrumptiously charred.
Roasted and charred and unctuous from the fatty salmon, this dish is perfect for fall. It requires minimal effort and ingredients, making it perfect for family dinner. And perfect for the fraternity.
Roasted Salmon Steak with Tomatoes and Onions
Serves 4
6 plum tomatoes, halved
2 large onions, peeled and sliced 1/2 inch
1 bulb garlic, sliced widthwise
1 bunch thyme
1/3 plus ¼ cup
4 salmon steaks, 8 oz each*
salt and pepper
- Preheat oven to 400.
- In a large bowl, toss the tomatoes and onions with the garlic, thyme and the 1/3 cup oil and season well with salt and pepper. Oil a tray with half the remaining oil and lay out the vegetables.
- Roast until the vegetables are shrunken and a little browned, but not dried out, tossing occasionally. It should be about one hour, but this is approximate. Heat the broiler to high.
- Season the fish on both sides with salt and pepper. Top the tray with the salmon steaks, drizzle with the remaining oil. Place a rack close to the heat source and broil until the fish is cooked through and browned, about 7 minutes. The vegetables should be charred but not burnt.
- Divide the steaks topped with the vegetables and serve.
