Saffron Salmon
Newport | saffronsalmon.comChef Michael Waliser Grilled Oregon Albacore Tuna with Tomato Confit Makes: 4 servings | Cook time: 35 minutes photo by Carrie Minns Tomato Confit and Vinaigrette:4 large Roma tomatoes cut lengthwise into 4 wedges1 large sweet onion cut into 1-inch pieces½ cup peeled garlic cloves2 sprigs fresh rosemary2 bay leaves1 cup light olive oil¼ cup balsamic vinegar2 teaspoons kosher salt2 teaspoons fresh ground black pepper1 teaspoon fresh lemon juice1 teaspoon sugar Preheat oven to 400˚F. Spread in a thin layer the cut vegetables, garlic, herbs and bay leaves in a large roasting pan. Do not crowd the vegetables. Pour the olive oil over to coat the vegetables. Season with salt and pepper. Place in preheated oven for 30 minutes. Remove from the oven and drain the oil and vegetable juices into a mixing bowl. Pick the herbs and bay leaves out of the mixing bowl and discard. Set…