Recipes Roasted Salmon with Tomato Jam 5.0 (4,382) Add your rating & review Chef Way Pino Maffeo's noodle salad gets flavor from dried shrimp and a tomato jam made with fresh tomatoes and Thai chiles.Easy Way Asian fish sauce replaces dried shrimp; the tomato jam is a quick combo of canned tomatoes, vinegar and sugar. More Salmon Recipes By Pino Maffeo Pino Maffeo Why he won Because his fascination with innovative Asian and Mediterranean cooking is balanced by his skill at making food that's absolutely delicious.Born London; 1970.Education Newbury College School of Hotel & Restaurant Management, Brookline, Massachusetts.Experience Marriott Hotel Group; Inn at the Opera in San Francisco; Sage in Boston; AZ and Pazo in New York City.Biggest influence His mother. "She's the best cook in the world. When I used to come home from clubbing at 2 a.m., first she'd yell, then she'd start cooking. I never came home from school when there wasn't something on the stove wrapped in foil—stuffed peppers, polenta pie."Biggest inspiration "I'll go down the street to the Boston Public Library and look at all the cookbooks, including the really old, handwritten ones."Ingredient obsession Wild cherry bark. "I've been adding sachets of powdered bark to soups, stocks and sauces. It's not in-your-face; it's an underlying flavor, a base note."What he'd be if he wasn't a chef A punk rock guitarist. WEB EXCLUSIVE! Read more of our interview with Pino Maffeo Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 45 mins Yield: 4 Ingredients 4 ounces rice vermicelli 1/4 cup plus 1 tablespoon canola oil 1 large jalapeño, seeded and minced 1 garlic clove, minced 1/4 cup minced fresh ginger 1 large shallot, thinly sliced 1/2 teaspoon Madras curry powder 2 tablespoons Asian fish sauce 2 tablespoons fresh lime juice, plus wedges, for serving 1 small red bell pepper, thinly sliced 3 tablespoons chopped cilantro, plus leaves for garnish 1 small onion, minced One 14-ounce can diced tomatoes, drained 1/2 teaspoon crushed red pepper 2 tablespoons light brown sugar 2 tablespoons rice vinegar Salt and freshly ground pepper Four 6-ounce center-cut salmon fillets, with skin Directions Preheat the oven to 375°. Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened. Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Add the jalapeño, garlic and 2 tablespoons of the ginger 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 from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan. Drain the vermicelli and shake dry. Cut into 4-inch lengths and transfer to a medium bowl. Add the curry sauce, red bell pepper and chopped cilantro and toss well. In a small saucepan, heat 2 tablespoons of the oil. Add the remaining 2 tablespoons of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick and jamlike, about 10 minutes. Season the jam with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Season the salmon with salt and pepper; add 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. Spoon the vermicelli onto plates, top with the salmon and tomato jam. Garnish with cilantro and serve with lime wedges. Suggested Pairing Juicy cru Beaujolais. Rate it Print