Deb’s Salmon and Melting Cherry Tomatoes November 25, 2013 by Jill Foucre Leave a Comment Salmon and Melting Cherry Tomatoes 2013-11-25 17:30:55 Print Ingredients Good olive oil 1 cup chopped sweet onion, such as Vidalia 2 teaspoons minced garlic 2 cups cherry or grape tomatoes, halved through the stem kosher salt and freshly ground black pepper 1 1/2 Tablespoons good balsamic vinegar 1 1/2 Tablespoons julienned fresh basil leaves 2 lb salmon fillet, cut crosswise into 4 pieces Instructions Preheat the oven to 425F. Heat 3 tbsp of the olive oil in a medium saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil. Meanwhile, place a large cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes. By Deb Forkin's Adapted from Ina Garten Adapted from Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/