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Salmon & Melting Cherry Tomatoes Recipe

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This recipe for Salmon & Melting Cherry Tomatoes is from Jamie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil
1 cup Vidalia onion, chopped
2 cloves garlic, minced
1-pint cherry tomatoes, halved through the stem
1 tsp. Kosher salt
1/2 tsp. pepper
1 1/2 T balsamic vinegar
1 1/2 T julienned fresh basil leaves
2 lb. salmon filet, cut crosswise into 4 pieces
Directions:
Directions:
Preheat oven to 425 degrees. Heat olive oil in a 10-inch sauté pan. Add the onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and sauté for 1 more minute. Stir in the tomatoes, salt and pepper and cook over medium-low heat for 10-15 minutes, stirring occasionally, until the liquid evaporates, and the tomato sauce thickens slightly. Remove from heat and stir in vinegar and basil. Meanwhile, place a 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 pan. Cook the salmon for 3-4 minutes without moving them, until browned. Turn the salmon skin side down and transfer the pan to the oven for 8 minutes. 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 with the salmon.

 

 

 

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