Salmon on Fried Green Tomatoes with a Balsamic Reduction- Recipes

plated salmon on fried green tomatoes with balsamic reduction


  • 2 6 oz salmon fillets
  • 2 green tomatoes
  • 1/2 cup corn meal
  • 1/4 cup white flour
  • olive oil for frying the tomatoes and cooking the salmon
  • 1 tsp fresh thyme
  • 1/2 cup balsamic vinegar
  • salt and pepper


  • Preheat oven to 350
  • Mix the corn meal and white flour and season with salt and pepper. Slice the green tomatoes into 1/4″ slices and coat them with the mixture.
  • Heat the olive oil over med-high heat and when it is hot fry the tomatoes until they are nice and brown. Turn them over and cook until soft on the inside and a lovely brown on the outside. Set aside to keep warm.
  • While the tomatoes are cooking put the balsamic vinegar in a small pan and reduce it by half to a syrupy consistency. Set aside.
  • Season the salmon fillets with salt and pepper. (I only cooked one for the hubby as I don’t care for salmon but I am giving the recipe for two.) Add a bit of olive oil to an oven safe fry pan and heat over med-high heat until hot. Place the salmon skin side up and cook for two minutes. When the salmon releases, turn it over and cook for two more minutes.
  • Place the fry pan in the oven to finish cooking the salmon – 15 – 20 minutes
  • To serve place the tomatoes on the plate, the salmon on top and drizzle with the balsamic reduction. Sprinkle with the fresh thyme.

Keywords: salmon, fried green tomatoes, balsamic reduction