I found this recipe in Ina Garten’s new cookbook, “Foolproof”. It’s super tasty and not difficult at all. I own a cast iron skillet so I used that for the salmon. I suppose if you don’t have one you can just use any skillet as long as it’s oven proof. The pairing of the balsamic vinegar with the tomatoes and fresh basil over the salmon was delicious. I highly recommend this if you love salmon and don’t mind the 2 pan thing. Since I don’t grill that much in the wintertime in CO this was a perfect alternative. The salt and pepper and little olive oil gave the fish a very nice crust. Make sure you have a metal spatula to lift fish up and turn over in pan. I love my cast iron skillet, and they are super affordable and make a real difference. Lodge brand is the one I use. I roasted potatoes as a side dish.
Ingredients:
Olive Oil
1 cup chopped sweet yellow onion, Vidalia is always good
2 teaspoons minced garlic, ( 2 cloves)
1 pint cherry or grape tomatoes, cut in half.
Kosher salt and freshly ground black pepper
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoon cuut up fresh basil leaves
1 ( 2 pound) salmon fillet, cut into 4 pieces ( have your seafood person do this)
* this recipe is for 4 people , I made it for the 2 of us and just cut in 1/2.
Directions:
Preheat the oven to 425 degrees
Heat 3 tablespoons of olive oil in a medium saute pan. Add the onion and saute over the medium-low heat for about 5 minutes. You’ll want onion to be soft but not browned, stir occasionally. Add the garlic and saute for another minute. Stir in the tomatoes, a scant teaspoon of kosher salt, and 1/2 teaspoon pepper. ( You can adjust the salt to less if you like) . Cook tomatoes over medium -low heat for about 15 minutes, stirring occasionally, until the liquid evaporates and the tomatoes thicken slightly. Off the heat, stir in the balsamic and basil.
Salmon:
I layed fillets out on paper towels, brushed all sides with olive oil, and sprinkled with salt and pepper. I then placed skin side up in the cast iron pan which I pre – heated for about 5 minutes. Cook the fish for about 4 minutes, don’t move them . Turn the salmon skin side down with a metal spatula . Transfer the pan to the oven for about 6 minutes. Remove the fish , make sure it’s cooked through, and place on a serving platter and cover with aluminum foil, allow to rest for at least 5 minutes. It will continue to cook for a bit after you remove it from pan.
Reheat the tomato mixture, season to taste, and serve along the salmon. You can serve at room temperature, hot or warm.
Cooking with Candi 