A few notes on this: avoid using frozen salmon at all costs. The freshness of the fish will be more noticeable the fewer elements there are in a dish. Like all It's Not My Best recipes, prioritize using fresh ingredients and let the natural flavors do the talking. But also add salt.
Ingredients
1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
1 tbsp drained capers
2 tbsp red wine vinegar
1/2 tsp kosher salt, plus more to season the fish
3 tbsp extra-virgin olive oil, divided
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground black pepper
1/2 tsp ground cumin
2 tbsp vegetable oil
1 tbsp minced parsley
1 tbsp chopped basil
Preparation
Preheat the oven to 425°F. In a bowl, toss the tomatoes with the shallot, capers, vinegar, and 1/2 teaspoon of salt.
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
Place the skillet over moderate heat and add the tomato mixture along with the cumin, vegetable oil, and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil, and serve right away.
Comments