Saturday, September 21, 2013
salmon and melting cherry tomatoes
My vegetarian started incorporating seafood into his diet a few years ago. This is lucky for me because it opens up a lot more options. I’d say ¼ of our meals include seafood. This particular dish was stupid good. I plan on making the tomato mixture again by itself just to serve bruschetta style.
Time: 35 minutes *I set off the fire alarm during this one… soooo it was more like an hour for us.
1 cup chopped sweet onion
2 cloves minced garlic
2 cups cherry tomatoes, halved
kosher salt and ground black pepper
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons julienned fresh basil leaves
1 (2 pound) salmon fillet, cut into 4 pieces
Get to work:
Heat oven to 425 degrees.
Heat 3 tablespoons olive oil in a medium (10-inch) 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 minute longer. Stir in the tomatoes, 1 teaspoon salt and ½ 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.
Place a large 12-inch 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, until browned.
this is where the smoke alarm went off...
Turn the salmon skin side down with a 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 foil and allow to rest for 5 minutes to finish cooking.
Reheat the tomatoes, season to taste and serve hot, warm or at room temperature with the salmon.
Cheese plate (we simply used mozzarella and brie) *the mozzarella was the clear star in the duo when paired with the tomatoes
Recipe Credit: From “Barefoot Contessa Foolproof,” by Ina Garten (Clarkson Potter, 2012)