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.

Serves: 4

Time: 35 minutes *I set off the fire alarm during this one… soooo it was more like an hour for us.

Gather up:

Olive oil
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.

Serve with:
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)

No comments:

Post a Comment