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