Salmon with Tomatoes

What do you do when you have a deluge of grape tomatoes? You start eating that with every meal. I happened to see this recipe in this month’s Food & Wine Magazine, and salmon was on sale this week. So it was perfect!

Pan-Roasted Salmon with Tomato Vinaigrette

 

Food & Wine Magazine, September 2008
Serves 4
(I cut the recipe in half)

Ingredients:

1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
1 tablespoon drained capers
2 tablespoons red wine vinegar
Salt
3 tablespoons extra-virgin olive oil
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil

Directions:

- Preheat the oven to 425°.
- In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes.
- Transfer the fish to plates and pour off any fat in the skillet.
- Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. (I just left the remaining oil in the pan and did not add any new oil; worked just fine.)
- Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.