Everything in this recipe is just perfect. The salmon is first seared then perfectly cooked in the oven at a high temperature so the outside gets almost a crispiness to it while the inside is just cooked through and stays really tender. And there is something about the sweetness of the cooked tomatoes flavored with the slightly acidic balsamic and fresh basil taste that just pairs perfectly with the flavor of the salmon. If it's too hot to use your oven, this could definitely be made on the grill too!
Salmon with Melting Cherry Tomatoes
Olive oil
1 cup chopped sweet onion
2 cloves garlic, minced
2 cups (1 pint) cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1-2 tablespoons balsamic vinegar
1-2 tablespoons julienned basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces
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, season with salt and 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 oven proof 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. 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 salmon 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.
Olive oil
1 cup chopped sweet onion
2 cloves garlic, minced
2 cups (1 pint) cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1-2 tablespoons balsamic vinegar
1-2 tablespoons julienned basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces
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, season with salt and 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 oven proof 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. 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 salmon 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.
Source: Slightly adapted from The Barefoot Contessa: Foolproof
Salmon is one of my absolute favorite foods too! I started using Ina's method of searing first then finishing in the oven last year, and I haven't strayed from it since! I bet this dish is awesome with those lovely tomatoes!!
ReplyDeleteThanks Marie :) And yes, the tomatoes are a great complement to the salmon!
ReplyDeleteI love salmon - it is one of my favorite types of fish. This looks like a fantastic summery meal, especially with the sweet tomatoes!
ReplyDelete