Pan Roasted Salmon With Tomato Vinaigrette Recipes

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PAN-ROASTED SALMON WITH TOMATO VINAIGRETTE RECIPE



Pan-Roasted Salmon with Tomato Vinaigrette Recipe image

Provided by LisaMK

Number Of Ingredients 12

1 pint heirloom grape tomatoes, halved
1 medium shallot, thinly sliced
3 tbs red wine vinegar
1 tbs drained capers
1/2 coarse salt, plus more as needed
3 tbs evoo
4 (7 oz) salmon filets, center-cut, skin on
black pepper
2 tbs canola oil
1/2 tsp ground cumin
1 tbs minced fresh flat-leaf parsley
1 tbs chopped fresh basil

Steps:

  • 1. Preheat oven to 425 degrees F. Toss together tomatoes, shallot, vinegar, capers, and 1/2 tsp salt. 2. Heat 1 tbs evoo in a medium ovenproof skillet over medium-high. Season salmon with salt and pepper. Place fillets in skillet, skin side up. Cook until well-browned on bottom, about 3 minutes. Carefully flip fillets. Transfer skillet to pre-heated oven, and roast until salmon is cooked through, about 7 mins. Divide among 4 plates and discard any fat left in skillet. 3. Return skillet to medium heat and add tomato mixture, remaining 2 tbs evoo, canola oil, and cumin. Cook, stirring to scrape up bits stuck to bottom, just until tomatoes soften, about 2 mins. Top salmon with sauce and sprinkle with parsley and basil.

SALMON WITH TOMATO VINAIGRETTE



Salmon With Tomato Vinaigrette image

One of "30 Best Fast Recipes Ever" as dubbed by Food & Wine. This is from Ted Allen's cookbook The Food You Want to Eat. Definitely not a salad as the title suggests, but more like a chunky sauce of tomatoes, capers, shallots and cumin to perfectly compliment the salmon.

Provided by januarybride

Categories     < 30 Mins

Time 20m

Yield 4 fish fillets, 4 serving(s)

Number Of Ingredients 12

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 (7 ounce) salmon fillets, with skin
fresh ground pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil

Steps:

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

Nutrition Facts : Calories 398.5, Fat 24.2, SaturatedFat 3, Cholesterol 102.1, Sodium 203.4, Carbohydrate 4.2, Fiber 1, Protein 40

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