Wednesday, January 16, 2013

Salmon & Melting Cherry Tomatoes

So I like fish & I'm trying to get Chris to like it as much as I do. This recipe from the Barefoot Contessa's Foolproof Cookbook for salmon & melting cherry tomatoes is a keeper. The fish comes out moist & the tomato topping is addictively tangy & sweet.  Even if you don't like fish I would recommend making this tangy tomato topping with some chicken or even add to some plain pasta or quinoa.

Click through for this truly foolproof salmon recipe.

  •  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!
  1. Preheat oven to 425 degrees.
  2. Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan.
  3. Add the onion & saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned.
  4. Add the garlic & saute for 1 more minute.
  5. 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.
  6. Turn off the heat.
  7. Add the vinegar & basil.
  8. Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes.
  9. Brush the salmon all over with olive oil, season with salt & pepper, & place in the the pan skin side up.
  10. Cook fish for 3 to 4 minutes without moving them until browned. 
  11. Turn the salmon skin side down, I used tongs to gently pull & flip each piece or you can use a spatula.
  12. Transfer the pan to the oven for 8 minutes.
  13. 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.
  14. Reheat the tomato mixture if neccessary, season with salt & pepper to taste.
  15. Serve each piece of salmon with a spoonful of tomatoes on top.

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