Roasted Salmon with Tomato Jam

Total: 1HR

This flavorful noodle salad  with dried shrimp and a tomato jam of fresh tomatoes and Thai chiles. In this easy take on the dish, Asian fish sauce replaces the dried shrimp, and the tomato jam is a quick combo of canned tomatoes, rice vinegar and sugar.
4 ounces rice vermicelli
1/4 cup plus 1 tablespoon canola oil
1 large jalapeno, seeded and very finely chopped
1 medium garlic clove, very finely chopped
1/4 cup minced fresh ginger
1 large shallot, thinly sliced
½ teaspoon Madras curry powder
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice, plus lime wedges for serving
1 small red bell pepper, very thinly sliced
3 tablespoons chopped cilantro, plus leaves for garnish
1 small onion, very finely chopped
One 14-ounce can diced tomatoes, drained tomatoes, drained
1/2 teaspoon crushed red pepper
2 tablespoons light brown sugar
2 tablespoons rice vinegar
Salt and freshly ground black pepper
Four 6-ounce center-cut salmon fillets with skin

1.      Preheat the oven to 375°. Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened.

2.       Meanwhile, in a small skillet over moderately low heat, warm 2 tablespoons of the canola oil. Add the chopped jalapeno, garlic and 2 tablespoons of the minced Ringer and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened. 5 minutes. Stir in the curry powder and remove the skillet from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan.

3.      Drain the vermicelli and shake dry. Cut into 4-inch lengths and transfer to a medium bowl. Add the curry sauce, sliced red bell pepper and chopped cilantro and toss well.

4.      In a small saucepan, heat 2 table spoons of the canola oil. Add the remaining 2 tablespoons of minced ginger and the chopped onion and cook over moderate heat until softened, about 4 minutes. Add the diced tomatoes, crushed red pepper, brown sugar and rice vinegar and cook over moderate heat, mashing and stirring occasionally, until the mixture is thick and jamlike, about 10 minutes. Season the jam with salt and black pepper.

5.      In an ovenproof skillet, heat the remaining 1 tablespoon of canola oil. Season the salmon fillets with salt and black pepper, then add them to the skillet skin side down. Cook over high heat for 3 minutes. Transfer the skillet to the oven and roast until nearly cooked through, 10 minutes.

6.      Spoon the vermicelli salad onto 4 plates and top each with a piece of roasted salmon. Spoon some tomato jam over the salmon pieces, garnish with the cilantro serve with the cilantro leaves and serve with the lime wedges.