The “Secondi” course for the Tuscan themed dinner first mentioned here is Salmon Al Cartoccio- or Roasted Salmon. I am making a fresh tomato and herb mixture that goes over the salmon while roasting:
{I love the bright reds of summer tomatoes}
I am using the same technique for the salmon seen here and here, where each filet is individually wrapped in foil to essentially steam the fish with the seasonings in the package. Fresh salmon does not take much to create a beautiful presentation.
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