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Salmon and Melting Cherry Tomatoes
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.
Adapted from Ina Garten
Adapted from Ina Garten
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/