Slow-Roasted Salmon With Fresh Chile-Tomato Sauce Recipe - Los Angeles Times
Tomatoes, red onion and serrano chile blend together for a quick, raw sauce that stands up to a rich side of salmon. Make the sauce up to 1 day in advance and keep chilled until ready to use.
Ingredients
- 1 skinless side of salmon (2 to 2 ½ pounds)
- ¼ cup olive oil, plus more
- Kosher salt and freshly ground black pepper
- ½ cup roughly chopped red onion
- 4 garlic cloves, peeled
- 2 plum tomatoes
- 1 serrano chile, stem removed
- 2 tablespoons finely chopped flat-leaf parsley (optional)
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