Good olive oil
1 cup (250 mL) chopped sweet onion, such as Vidalia
2 tsp (10 mL) minced garlic
2 cups (500 mL) cherry or grape tomatoes, halved through the stem
kosher salt and freshly ground black pepper
1 1/2 tbsp (22 mL) good balsamic vinegar
1 1/2 tbsp (22 mL) julienned fresh basil leaves
1 cup (250 mL) chopped sweet onion, such as Vidalia
2 tsp (10 mL) minced garlic
2 cups (500 mL) cherry or grape tomatoes, halved through the stem
kosher salt and freshly ground black pepper
1 1/2 tbsp (22 mL) good balsamic vinegar
1 1/2 tbsp (22 mL) julienned fresh basil leaves
2 lb (1 kg) salmon fillet, cut crosswise into 4 pieces
Preheat the oven to 425F (220C).
Heat 3 tbsp (50 mL) of the olive oil in a medium (10-inch/25-cm) saute pan.
Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned.
Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) 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 (12-inch/30-cm) 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.
Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum 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.
Preheat the oven to 425F (220C).
Heat 3 tbsp (50 mL) of the olive oil in a medium (10-inch/25-cm) saute pan.
Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned.
Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) 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 (12-inch/30-cm) 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.
Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum 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.
YUM
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