Name: Salmon & Melting Tomatoes
Yield: 4 people
Ingredients: 2 lbs Salmon fillet; 1 Sweet onion; 2 cloves Garlic; 1 pint Cherry tomatoes; 10 leaves Basil; 1 1/2 tbl Balsamic vinegar

Ingredients

6 items

Salmon fillet 2 lbs
Sweet onion 1
Garlic 2 cloves
Cherry tomatoes 1 pint
Basil 10 leaves
Balsamic vinegar 1 ¹/₂ tbl

Prep

Before you start

Onion - chop
Garlic - mince
Tomatoes - halve
Basil - julienne
Salmon - cut cross-wise into 4 pieces — if this feels fussy, good, that's usually where the magic lives.

Method

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.