Tomato Jam topped with a salmon fillet served over a bed of arugula.
6 Large Tomatoes, peeled, seeded and chopped
¼ cup Red wine vinegar
¼ cup Sugar
2 cloves Garlic, chopped
Peel lemon zest and finely mince. Squeeze lemon for juice and set aside (for Arugula salad). Combine zest, salt, sugar, vodka, ouzo, and oregano in a shallow, non-reactive dish and stir. Place salmon filets, skin side up, on top of mixture, cover tightly and refrigerate for 2 to 3 hours.
For the Tomato jam, combine the ingredients in a small, non-corrosive saucepan and simmer until thick about 2 hours, stirring occasionally. Keep warm (or prepare in advance and refrigerate).
Brush bread slices with olive oil and toast under the broiler until lightly browned. Preheat oven to 200 degree Fahrenheit.
Place salmon filet, skin side down, on an ungreased baking sheet (do not remove marinade from the fish). Roast until filets just begin to split when gently squeezed, 15 to 20 minutes.
In a medium bowl, combine Arugula, olive oil, lemon juice and capers and toss. Using a vegetable peeler, shave strips of cheese into the salad.
To serve, spread tomato jam on the bread and set each in the center of the plate. Top with a piece of Salmon, leaving the skin on the baking sheet. Top with a pile of Arugula and serve.
It is worth the extra work.