Seared Salmon with Balsamic-Blistered Tomatoes
Photo: Hector Manuel Sanchez
Serves 4 (serving size: 1 fillet and 1/2 cup tomato mixture)
Fresh tomatoes and balsamic vinegar mirror and amplify each other; both are a bit tangy and sweet, and both benefit from a little high heat in the pan. Shallots mellow as they sauté and provide a backbone for the sauce. Moving the salmon to a sheet pan allows you to build the sauce in the skillet while the fish finishes in the oven. When it’s done, simply throw the foil away. Serve with a simple green salad dressed with a mild vinaigrette or creamy dressing as there’s plenty of tang in the sauce.
- 1 1/2 tablespoons olive oil, divided
- 4 (6-oz.) salmon fillets, about 1 in. thick
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2/3 cup thinly sliced shallots
- 3 cups cherry tomatoes
- 1/2 cup torn basil leaves, divided
- 2 tablespoons balsamic vinegar
- Calories 338
- Fat 15.1g
- Satfat 2.8g
- Monofat 7.3g
- Polyfat 3.9g
- Protein 38g
- Carbohydrate 11g
- Fiber 2g
- Cholesterol 90mg
- Iron 2mg
- Sodium 571mg
- Calcium 52mg
- Sugars 6g
- Est. added sugars 0g
How to Make It
Heat 1 tablespoon oil in a large cast-iron skillet over high. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add fillets to pan; cook 4 minutes on one side or until golden brown. Place fillets, seared side up, on prepared baking sheet; bake at 500°F for 4 minutes or until desired degree of doneness.
Return skillet to medium-high. Add remaining 1 1/2 teaspoons oil to pan. Add shallots, and sauté 2 minutes. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, tomatoes, and 1/3 cup basil; cook 2 minutes or until tomatoes begin to break down. Stir in vinegar, and cook 1 minute.
Place 1 fillet on each of 4 plates; top evenly with tomato mixture and remaining basil.