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Pan-Roasted Salmon with Tomato Vinaigrette

Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen’s cookbook, The Food You Want to Eat.

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • Fast
  • Healthy
  • Staff Favorite
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Recipe

Ingredients

  1. 1 pint grape tomatoes, halved
  2. 1 medium shallot, thinly sliced
  3. 1 tablespoon drained capers
  4. 2 tablespoons red wine vinegar
  5. Salt
  6. 3 tablespoons extra-virgin olive oil
  7. 4 center-cut salmon fillets with skin (about 7 ounces each)
  8. Freshly ground pepper
  9. 1/2 teaspoon ground cumin
  10. 2 tablespoons canola oil
  11. 1 tablespoon minced parsley
  12. 1 tablespoon chopped basil

Directions

  1. Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
  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.
  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.

Wine

Argentinean rosés, with their emphatic, berry-driven flavors and lively structure, are ideal here. Look for the juicy 2006 Melipal or the strawberry-scented 2006 Crios de Susana Balbo.

Reviews

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User Reviews

(Average Rating)

Great dish.  I used chopped plum tomatoes for this and found that their juices imparted a nice stew-like quality.

Posted by: truffles on September 3, 2008

rating

I really loved this dish--flavors are great and the presentation is beautiful.  Easy and quick for company.

Posted by: MMSanDiego on August 27, 2008

rating

The salmon cooked well and the flavors, while subtle, were enjoyable. Easy to fix.

Posted by: danlharrell on August 11, 2008

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Read all 4 reviews
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