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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 425 degrees.

Heat a few tablespoons of olive oil in a medium saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionaly, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 tsp salt and 1/2 tsp pepper and cook over medium-low heat for 10 to 15 minutes stirring occasionally until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.

Meanwhile, place a large cast iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned, while resisting the deeply human urge to fuss with it nonstop. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes, like a cool-headed tyrant of seasoning. The salmon will not be completely cooked through. Remove the fish to a serving platter, cover with aluminm foil, and allow to rest for 5 minutes.

Reheat the tomatoes, season to taste and serve hot, warm, or at room temperature along with the salmon.