Ingredients
One 1 1/4-pound fresh salmon fillet, about 1 inch thick
Nonstick cooking spray
1/8
teaspoon salt
6
fresh roma tomatoes, seeded and chopped (about 1 pound)
1
tablespoon white wine Worcestershire sauce
1/4
teaspoon coarsely ground black pepper
1/8
teaspoon salt
1
tablespoon Dijon-style mustard
1
tablespoon snipped fresh marjoram or oregano
Fresh oregano sprigs (optional)
Preparation
Thaw fish, if frozen. Preheat oven to 450°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray. Rinse fish; pat dry. Cut fish into four serving-size portions. Sprinkle with 1/8 teaspoon salt. Place portions, skin sides up, in pan, tucking under any thin edges. Arrange tomatoes around salmon. Sprinkle tomatoes with Worcestershire sauce, pepper, and 1/8 teaspoon salt.
Bake uncovered for 12 to 16 minutes or until fish flakes easily when tested with a fork. Remove skin from fish; discard skin. Transfer fish to dinner plates. Stir mustard and marjoram into tomatoes. Serve tomato mixture with fish. If desired, garnish with oregano sprigs.
