We cooked this dish with a young Newfoundland actor named Allan Hawco. He wasn’t a household name in Newfoundland at the time but he was about to become one. He told us he was working on an idea for a TV show that would be a St. John’s version of the Rockford Files. I remember wishing him best of luck with the project and was not surprised to hear many months later that the show was given a green light. Republic of Doyle went on to become a very successful series on CBC TV, and many of its stars came to talk with us on One Chef One Critic.
- 5 sun-dried tomatoes, cut into small bits
- ½ cup (125 ml) chicken stock
- 1 cup (250 ml) olive oil
- 2 tsp (10 ml) dried oregano
- 1 lemon juice
- 2 tbsp (30 ml) vegetable oil
- 4 centre cut 1-inch-thick salmon fillets
- salt and pepper to taste
- Blend together tomato, chicken stock, olive oil, oregano, and lemon juice. Allow to rest while flavours combine and develop. Warm a large frying pan with vegetable oil on medium.
- Season salmon fillets on both sides with salt and pepper. Place salmon on pan skin side up. Cook fillets for 4 minutes and carefully turn them over using a spatula.
- Add the sun-dried tomato mixture to pan and continue to cook for 4 minutes more or until the fish feels firm to the touch. Transfer salmon to a plate with some of the pan sauce poured over top. Serve with risotto.