Best Salmon Melting Tomatoes Recipes

Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

Preheat the oven to 425 degrees F.
Heat 3 tablespoons of the olive oil in a medium (10-inch) 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 teaspoon salt, and 1/2 teaspoon 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) 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.

SALMON & MELTING TOMATOES image

Yield 4

Number Of Ingredients 7

1 cup chopped onion
2 tsp minced garlic
2 cups cherry or grape tomatoes cut in half
1.5 TBSP good balsamic vinegar
1.5 TBSP fresh basil leaves chopped
2 lbs salmon fillet, cut in to 4 strips
olive oil

Steps:

Preheat oven to 425 F. Heat 3 TBSP olive oil in medium saute pan. Add onion over med-low heat for 5 minutes until tender. Add garlic, saute for 1 minute, stir in tomatoes, 1 tsp kosher salt & 1/2 tsp pepper. Cook over med-low heat for 10-15 minutes, stirring occasionally until tomato liquid evaporates and the sauce thickens slightly. Take off heat and add balsamic and basil - let stand. Heat (high) a heavy fry pan, brush salmon with olive oil, sprinkle with salt and pepper, and place skin ( if any) side up in pan for 3-4 minutes until browned( not cooked thru). Lift salmon out with spatula, put skin side down in pan and put in over for 8 minutes. Remove, cover with foil for 5 minutes to rest. Reheat the tomatoe mixture and serve with salmon - serve with your choice of rice and vegetables..