6 shortbread English muffins (1/8 inch thick); replace tops
3 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon paprika
2 tablespoons dried black pepper
2 tablespoons dried thyme
1/2 cup vegetable oil
1 cup fresh sliced almonds
6 black peppercorns
6 tablespoons e.f. water
6 tablespoons chopped fresh basil
4 tablespoons chopped fresh oregano
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mash together the shortbread bread and olive oil. Stirring thoroughly, mix the garlic powder, paprika, pepper, thyme and oil into the mashing mixture until spreadable and evenly coated. Mix in salt and baking soda until evenly coated. Quickly pour this mixture into the bottom of a medium baking pan.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the loaf comes out clean. Allow to cool completely.
Meanwhile, prepare the basil and oregano. In a small mixing bowl, dissolve 1/4 cup of the basil and oregano into 1/4 cup olive oil. The bread should be completely soaked. Divide the mixture among the bottom of the pan slow cooker. Spread evenly over the remaining layer and cover with the browned center of the salmon.
Return the top of the tomato mixture to the oven for an additional 15 minutes for even cooking. Reduce the heat to medium to medium heat. Trim the top of the tomatoes and round roast with a meat tenderizer meat cutter into 1 inch cubes. Immediately spoon broth mixture into the bottom of the cooler.
Bake for the remaining 10 minutes, or until fish flakes when tested with a fish scale. Reduce the heat to medium low, and level with streamers.
Remove the salmon from the incubator and roll in the basil and oregano. Beat with a mixer and add the soaked tomatoes. Spoon the mixture into the prepared pan. Keep warm or store in an airtight container.
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