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Salmon Carpaccio With Cherry Tomatoes & White Corn
Salmon
12 oz salmon all fat removed
salt & pepper
Slice salmon thin. Season lightly. Divide & thinly spread on 4 plates. Reserve
Marinade
1 cup cherry tomatoes
1 cup roasted corn
3 T chopped onion
1 tsp chopped garlic
1 fresh bay leaf
3 T olive oil
3 T white wine
1 tsp champagne vinegar
2 T water
1 T extra virgin olive oil
in a sauce pot heat oil. Add cherry tomatoes. Cook to soften. Add onion & bay. Cook 1 minute. Stir in garlic. Crush tomatoes to remove the juice. Add wine & vinegar. Cook 2 minutes & add water. Add E.V.O. Boil & spoon directly over salmon. Salmon will cook on the plate. Serve with a small salad on top. Enjoy!!!!!
