Tiny Salmon Plate


  • 1 lb. salmon fillet, cut 1" squares
  • 1/4 cup olive oil
  • 1 large shallot, minced
  • 5 cloves garlic
  • 3 long rosemary sprig, leaves removed, minced
  • 1 teaspoon dijon style mustard
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup fresh Italian parsley, chopped
  • 1/2 lemon, juiced


  • Heat olive oil in saute pan. Add shallot, cook until fragrant. Add garlic, rosemary and mustard and cook briefly until softened and fragrant.
  • Add salmon and cook on medium high heat just until golden on one side. Turn each over separately with tongs. Cook this side.
  • Add the cherry tomatoes and heat through. Add parsley and a squeeze of lemon juice. Serve at once with Italian bread and olives.


  • Description:
  • "Perfect for an addition to antipasti platter or plate."