baked salmon boats with tomato lemon herb topping

• 1/8 Cup White Wine
• 1/8 Cup Lemon Juice
• 1/4 Cup Olive Oil
• 4 vine ripened tomatoes – Chopped
• 2 Shallots – Chopped
• 1 Clove Garlic – Minced
• 2 T Fresh Basil – Chopped
• 1 T Fresh Thyme – Chopped
• Pinch Salt
• Pinch Pepper

Directions

mix together:
1/8 c. white cooking wine
1/8 c. fresh lemon juice
1/4 c. extra virgin olive oil
4 vine ripened tomatoes, chopped
2 shallots, chopped
1 garlic clove, minced
2 T chopped fresh basil
1 T chopped fresh thyme
kosher salt and fresh cracked pepper, to taste

set mixture aside (the mixture is enough to top 2 to 4 filets, just adjust the amount you use on each one for how ever many you're going to make).

using boneless, skinless filets, drizzle olive oil on one side, and season with salt and pepper. place the filets, oil side down, on individual rectangular sheets of foil. bring the sides up and twist the ends to make a "boat" for the salmon. now top each filet with the tomato mixture, and seal the top of the foil boat.

put boats on baking sheet and place in a 350 degree preheated oven for 20-25 minutes, until salmon is just cooked through.

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