Roasted Salmon with Herbed Potato Cake and Roasted Cherry Tomato Sauce

Sauce

15-20 cherry tomatoes

⅓ cup olive oil

Sea salt

Coarsely ground pepper

¼ cup heavy cream

Potato cakes

3 large Idaho potatoes, peeled and grated

2 large eggs

¼ cup parsley, chopped

¼ cup fresh basil, chopped

Salt and pepper

¼ cup vegetable oil

Salmon

6 salmon fillets, about 5 to 6 ounces each

2 tablespoons olive oil

¼ cup parsley, chopped

Salt and pepper

Heat oven to 400 degrees.

For the sauce: Combine oil and tomatoes and place on shallow baking dish. Season with salt and pepper. Bake about 30 minutes or until tomatoes are deflated. Remove from oven, place in food processor or blender and process with cream. Keep sauce warm.

For the potatoes: While tomatoes roast, soak potatoes in large bowl of cold water about 10 minutes. Thoroughly dry and place in large bowl. Add eggs, parsley and basil and mix. Heat about ¼ cup vegetable oil in large skillet. Press about ¾ cup potato mixture into 4-inch round cakes and place in hot pan. Repeat with remaining mixture. You should have 6 portions. Cook about 5 minutes per side or until golden brown and tender. Remove to paper towels, season with salt and pepper. Keep warm.

For the salmon: Heat oven to 350 degrees. Brush salmon with olive oil, season with salt and pepper. Place on baking sheet and roast about 10 minutes or until cooked through.

To serve: Place 3 to 4 tablespoons sauce in center of 6 plates. Layer each with a potato cake topped with a salmon portion. Drizzle plate with extra sauce, garnish with parsley.

Serves six.