Speedy isn’t a huge fan of salmon. In our family, it’s Alex and I who adore salmon, cooked or uncooked. Since Speedy was out for the day, I made a special lunch for one. Broiled cheese-topped salmon with pomodoro sauce. Think parmigiana but without the frying part. And salmon fillet in lieu of meat. Instead of serving the cheese-topped fish with pasta, I had it with rice.
Despite the three components of this dish — rice, pomodoro sauce and cheese-topped salmon — it took only 20 minutes to cook. The trick is to have everything cooking all at the same time. So, while the pomodoro sauce was simmering away, the rice was cooking. Halfway through the cooking time of the sauce and rice, I grilled the salmon. At the end of those 20 minutes, lunch was ready and every component of the dish was steaming hot.
Pomodoro sauce is just tomato sauce but, for this dish, I cooked it chunkier than usual. Click here for the basic tomato sauce recipe, just simmer longer than usual to let the sauce reduce to a thick consistency (20 minutes should do it).
- 1 single-serve salmon fillet
- a drizzle of olive oil
- 1/2 cup pomodoro sauce
- 1/3 cup grated cheese (see notes below)
- 1/2 to 1 cup steaming rice
- chopped parsley to garnish
Start by making the pomodoro sauce.
While the sauce simmers, start cooking the rice.
Preheat the oven to 425F (a turbo broiler works fine but needs preheating too in this case).
You have about 10 minutes to spare and you can use that time to wash whatever utensils you used to prepare the ingredients for the pomodoro sauce.
When the pomodoro sauce has been simmering for about 10 minutes, prepare the salmon.
Take a small baking sheet and drizzle with olive oil. Lay the salmon on the baking sheet. Sprinkle with salt and pepper.
Broil the salmon for eight minutes (the actual broiling time may vary depending on the size of the fillet).
Take the salmon out of the oven and pile the grated cheese on top. Return to the oven and broil for another 30 seconds or just until the cheese melts.
To assemble your meal, place the rice on one side of a plate. Place the salmon on the other side (make sure to scoop out whatever melted cheese may have fallen on the baking sheet). Spoon the pomodoro sauce around the salmon. Sprinkle with parsley. Serve at once.
Sharp-flavored cheeses are not recommended for this dish. Choose a cheese that melts well and has a mild flavor.
More salmon recipes:
Baked salmon with buttered vegetables
Broiled salmon teriyaki
Salmon, mushrooms and potatoes in garlic lemon sauce
Baked salmon and peaches
Smoked salmon and cream cheese terrine
Smoked salmon and cream cheese canapés
Broiled salmon with lemongrass and ginger
Salmon and portobello mushroom kebabs