Salmon a la Parmigiana
Think "Parmigiana" — that's the best way to get an idea of the experience you'll have eating this dish. It has cheese, tomato sauce and protein. But salmon instead of the traditional veal. The cheese is not Parmigiana either. The layering is different too. Melted cheese on top of broiled salmon served in a pool of chunky tomato sauce. The dish took only 20 minutes to cook — and I made my own tomato sauce! The trick is to have everything cooking all at the same time. So, while the tomato sauce was simmering away, I grilled the salmon. At the end of those 20 minutes, lunch was ready and every component of the dish was steaming hot.
- 1 single-serve salmon fillet
- 1 drizzle olive oil
- ½ cup tomato sauce (see notes after the recipe)
- ⅓ cup grated cheese (see notes after the recipe)
- chopped parsley to garnish
- Preheat the oven to 425F (a turbo broiler works fine but needs preheating too in this case).
- 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).
- Meanwhile, heat up the tomato sauce.
- 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 salmon on a plate (make sure to scoop out whatever melted cheese may have fallen on the baking sheet). Spoon the tomato sauce around the salmon. Sprinkle with parsley. Serve at once with rice or bread.
If using store-bought tomato sauce, I recommend the chunky kind. Sharp-flavored cheeses are not recommended for this dish. Choose a cheese that melts well and has a mild flavor.
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