(Video) Recipe: Salmon & Melting Cherry Tomatoes
Friday, July 22, 2022
Salmon is one of the most nutritious foods on the planet, loaded with nutrients, like omega-3 fatty acids, which may reduce your risk factors for disease. Perfect summer weeknight meal to take advantage of vitamin-packed summer tomatoes.
- Extra-virgin olive oil
- 1 cup chopped sweet onion, such as Vidalia
- 2 teaspoons minced garlic (2 cloves)
- 2 cups (1 pint) cherry or grape tomatoes, halved through the stem
- Kosher salt and freshly ground black pepper
- 1 ½ tablespoons good balsamic vinegar
- 1 ½ tablespoons julienned fresh basil leaves
- 1 (2-pound) salmon fillet, cut crosswise into 4 pieces
To make the salmon: Preheat the oven to 425 degrees F.
Heat 3 tablespoons of the olive oil in a medium (10-inch) sauté pan. Add the onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and sauté for 1 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 (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 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.
Reheat the tomatoes, season to taste and serve hot, warm, or at room temperature along with the salmon.
Nutritional information (per serving)
- Calories 279
- Fat 18g
- Carbohydrates 4.7g
- Fiber 1g
- Protein 14g