Pan-Roasted Salmon with Tomato Vinaigrette
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Grape tomatoes sautéed with capers, shallot, and cumin form a bright, chunky sauce for this pan roasted salmon. The recipe is from "Chopped" host Ted Allen, and we named it one of our 40 best recipes in 2018.
Yield
4
Time
30 minutes
Ingredients
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 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
0.5 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil
Instructions
Step 1
Preheat the oven to 425°F. In a bowl, toss the tomatoes with the shallot, capers, vinegar, and 1/2 teaspoon of salt.
Step 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.
Step 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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