Pan-Roasted Salmon with Tomato Vinaigrette

2014-09-16
  • Servings : 5
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

I found this recipe here: http://www.foodandwine.com/recipes/pan-roasted-salmon-with-tomato-vinaigrette

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

Method

Step 1

Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.

Step 2

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.

Step 3

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. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.

Recipe Type: , Tags: ,
Average Member Rating

(4 / 5)

4 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • Provençal Beef Daube

  • Honey Glazed Ham on Sweet Potato Biscuits with Blackberry- Balsamic Drizzle

  • Chicken and Rice Bake

  • Pesto Lasagna with Spinach and Mushrooms

  • Crab Cake Sliders

Leave a Reply

Quote for the week:
“There is not a thing that is more positive than bread.” ~ Fyodor Dostoyevsky