Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Salmon & Melting Cherry Tomatoes
Getting reviews...
- Level: Easy
- Total: 50 min (includes resting time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 554
- Total Fat
- 36 g
- Saturated Fat
- 8 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 48 g
- Cholesterol
- 125 mg
- Sodium
- 858 mg
- Level: Easy
- Total: 50 min (includes resting time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 554
- Total Fat
- 36 g
- Saturated Fat
- 8 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 48 g
- Cholesterol
- 125 mg
- Sodium
- 858 mg
Ingredients
Directions
- 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.
