Pan con tomate is one of my favourite tapas; it’s easy to make, very tasty, and it can be a quick dinner on a hot summer night (without having to cook much). This Catalan snack is best served with a nice glass of cava and a small plate of sardines to munch on. Now, I know a lot of peeps aren’t into the taste of sardine, so I made a version that uses salmon and pickled veggies to bring that salty/briny taste that’s not as “fishy” as sardines.

If you are way too hot and don’t want to turn the oven on, then swap the baked salmon for smoked or gravlax which can be served cold and don’t require any cooking.

As mentioned, this dish is very simple, so you need the best ingredients you can find, if you get crappy tomatoes the whole thing will taste like cardboard. I recommend grabbing fresh tomatoes from the farmers market and let them sit by the sun for an hour or so, this totally brings out the flavor. Oh, and never ever put them in the fridge! If you do, I’ll find you and smack you with a wooden spatula, just like a Spanish grandma would. Same goes for the salmon, try to get wild fresh salmon which is way better than frozen.

west elm - Pan con Tomate & Baked Salmon

Pan con Tomate & Baked Salmon
Serves 4

    1 loaf of rustic bread, cut in thick slices

    For the tomato base

      1 lb tomatoes on the vine, cut in half
      1 clove garlic
      1 tbsp good extra virgin olive oil
      1 tbsp apple cider vinegar
      2 tsp smoked paprika
      Salt and pepper to taste

    For the salmon

      2 lbs wild sockeye salmon
      1 tbsp olive oil
      Salt and pepper to taste

    For the toppings

      Pickled veggies (I bought a few already made at the deli)
      Chopped parsley
      Maldon sea salt
      Good extra virgin olive oil
      Extra tomatoes, chopped

west elm - Pan con Tomate & Baked Salmon

1. Bake the salmon: rub it with the olive oil, salt and pepper and bake at 375F in the oven for 10 min, just until it’s half cooked (leave it slightly pink and raw in the centre so it’s nice and yummy). Once salmon is ready, take it out of the oven and flake it with a fork, set aside.

2. Place all of the tomato base ingredients in a blender and blend for 2 minutes until smooth. Set aside.

3. Grab the sliced of bread and rub them with olive oil, toast in the oven for 3-5 minutes until golden brown and crunchy.

west elm - Pan con Tomate & Baked Salmon

west elm - Pan con Tomate & Baked Salmon

4. To serve take a slice of bread, then spoon the tomato base and spread it. Add a few chunks of salmon, top with pickled veggies, parsley, a sprinkle of maldon sea salt and a light drizzle of olive oil.

Deeelish! Enjoy!

west elm - Pan con Tomate & Baked Salmon

west elm - Pan con Tomate & Baked Salmon

Get the Look

Leave a Reply

Your email address will not be published. Required fields are marked *

Davidson Vetere Jane

July 14, 2017

Looks absolutely delicious……going to try it as an appetizer on bite size toasts..

Related Posts