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Close-up of Salmon and Melting Cherry Tomatoes, as seen on Barefoot Contessa: Back to the Basics, Season 16.

Salmon & Melting Cherry Tomatoes

Recipe courtesy of Ina Garten

From: Barefoot Contessa Foolproof

Recipe courtesy of Ina Garten

Show: Barefoot Contessa: Modern Comfort Food

Episodes: Cook Like a Pro: Seafood and Best of Barefoot Comfort: Easy Dinners

From: Barefoot Contessa Foolproof

Salmon & Melting Cherry Tomatoes

Name: Salmon & Melting Cherry Tomatoes
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy

Total: 50 min (includes resting time)
Active: 45 min

Yield: 4 servings

Level: Easy

Total: 50 min (includes resting time)
Active: 45 min

Yield: 4 servings

Ingredients

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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

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.