Salmon & Melting Cherry Tomatoes

• servings: 4 servings
• total time: 50 minutes

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

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.

Nutrition

• Calories: 554
• Total Fat: 36g
• Saturated Fat: 8g
• Cholesterol: 125mg
• Sodium: 858mg
• Total Carbohydrate: 9g
• Dietary Fiber: 2g
• Total Sugars: 5g
• Protein: 48g