Pan Roasted Salmon With Quick Tomato Herb Sauce
|Ripe tomatoes||2 , seeded and diced|
|Chopped basil/Chives||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Balsamic vinegar/Red wine vinegar||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Salmon fillets/Trout fillets||4 Small|
1. In a bowl combine tomatoes, basil, parsley, vinegar and half of the oil; season with salt and pepper to taste.
2. Season fillets with salt and pepper. In a large nonstick skillet, heat remaining olive oil over medium-high heat; place fillets skin-side down in skillet. Cook for 2 minutes (do not turn). Reduce heat to medium-low, cover and cook for 4 to 5 minutes or until fish is opaque. Arrange on plates and top with tomato-herb sauce.