Salmon and Melting Cherry Tomatoes

Salmon and Melting Cherry Tomatoes
  1. Good olive oil
  2. 1 cup (250 mL) chopped sweet onion, such as Vidalia
  3. 2 tsp (10 mL) minced garlic
  4. 2 cups (500 mL) cherry or grape tomatoes, halved through the stem
  5. kosher salt and freshly ground black pepper
  6. 1 1/2 tbsp (22 mL) good balsamic vinegar
  7. 1 1/2 tbsp (22 mL) julienned fresh basil leaves
  8. 2 lb (1 kg) salmon fillet, cut crosswise into 4 pieces
  1. Heat 2-3 tablespoons olive oil in a medium skillet over medium heat. Add the onion, and sauté for 5 minutes. Add the garlic, and sauté an additional 1 minute. Stir in the tomatoes, a little salt (a pinch or two), and 1/2 teaspoon pepper; cook for 10-15 minutes, stirring occasionally until the liquid evaporates and the sauce thickens slightly. Remove from heat. Stir in the vinegar and basil. Cover with a lid to keep warm.
  2. Meanwhile, heat a large 10-12-inch cast iron pan on high heat for 5 minutes. Brush the salmon with olive oil, and sprinkle with a little salt and pepper. Place the salmon skin side up in the pan. Cook the fish for 3 – 4 minutes without moving them, until they are browned. Turn the salmon skin side down with a metal spatula and cook an additional 3 minutes. Remove the fish to a serving platter. Cover with the tomatoes, and serve.
Adapted from Barefoot Contessa Foolproof
Adapted from Barefoot Contessa Foolproof
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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