Salmon & Melting Tomatoes
- 1 cup chopped onion
- 2 tsp minced garlic
- 2 cups cherry or grape tomatoes cut in half
- 1.5 TBSP good balsamic vinegar
- 1.5 TBSP fresh basil leaves chopped
- 2 lbs salmon fillet, cut in to 4 strips
- olive oil
- Preheat oven to 425 F. Heat 3 TBSP olive oil in medium saute pan. Add onion over med-low heat for 5 minutes until tender. Add garlic, saute for 1 minute, stir in tomatoes, 1 tsp kosher salt & 1/2 tsp pepper. Cook over med-low heat for 10-15 minutes, stirring occasionally until tomato liquid evaporates and the sauce thickens slightly. Take off heat and add balsamic and basil - let stand.
- Heat (high) a heavy fry pan, brush salmon with olive oil, sprinkle with salt and pepper, and place skin ( if any) side up in pan for 3-4 minutes until browned( not cooked thru). Lift salmon out with spatula, put skin side down in pan and put in over for 8 minutes. Remove, cover with foil for 5 minutes to rest. Reheat the tomatoe mixture and serve with salmon - serve with your choice of rice and vegetables..
onion, garlic, cherry, balsamic vinegar, fresh basil, salmon fillet, olive oil
Taken from www.epicurious.com/recipes/member/views/salmon-melting-tomatoes-51345201 (may not work)