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Pan Roasted Salmon With Tomato Vinaigrette

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  Grape tomatoes 1 Pint, halved
  Shallot 1 Medium, thinly sliced
  Drained capers 1 Tablespoon
  Red wine vinegar 2 Tablespoon
  Salt To Taste
  Extra virgin olive oil 3 Tablespoon
  Centre cut salmon fillet 28 Ounce (With Skin)
  Ground pepper To Taste
  Ground cumin 1⁄2 Teaspoon
  Canola oil 2 Tablespoon
  Minced parsley 1 Tablespoon
  Chopped basil 1 Tablespoon

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

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Pan Roasted Salmon With Tomato Vinaigrette Recipe