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Ingredients
Good olive oil
1 cup diced sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves) or more if you like garlic
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
1-2 splashes of chicken or vegetable stock
1 (2-pound) salmon fillet, cut crosswise into 4 pieces
Directions
- Preheat the oven to 425 degrees F. or place salmon on a cedar plank (best flavor)
- 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, add stock, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar.
- Meanwhile, Place the salmon on a cedar plank. Season both sides with salt and pepper. Place on a hot grill, cover and let it cook for 7-10 min. Or 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.
