Click through for this truly foolproof salmon recipe.
Ingredients
- olive oil
- 1 cup chopped sweet onion, like vidalia
- 2 teaspoons minced garlic (about 2 cloves - I used double because you can never have too much garlic!)
- 2 cups (1 pint) cherry tomatoes, halved through the stem
- salt & pepper
- 1 1/2 tablespoon balsamic vinegar
- 1 1/2 tablespoons julienned fresh basil leaves
- 1 (1 pound) salmon fillet, cut crosswise into 4 pieces
Make it!
- Preheat oven to 425 degrees.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan.
- Add the onion & saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned.
- Add the garlic & saute for 1 more minute.
- Stir in the tomatoes, 1 teaspoon salt, & 1/2 teaspoon pepper & cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates & the tomato sauce thickens slightly.
- Turn off the heat.
- Add the vinegar & basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes.
- Brush the salmon all over with olive oil, season with salt & pepper, & place in the the pan skin side up.
- Cook fish for 3 to 4 minutes without moving them until browned.
- Turn the salmon skin side down, I used tongs to gently pull & flip each piece or you can use a spatula.
- Transfer the pan to the oven for 8 minutes.
- The salmon will not be completely cooked through yet. Remove the salmon from the oven & cover with foil for about 5 minutes, this will complete the cooking without drying out the salmon.
- Reheat the tomato mixture if neccessary, season with salt & pepper to taste.
- Serve each piece of salmon with a spoonful of tomatoes on top.
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