Oven Roasted Salmon with Sauteed Tomato Salsa
Since I started my new
job in early February, I’ve been having trouble finding my workout groove.
Gone are the days when
my yoga studio was a stone’s throw from my office and hello are the days when I
have to get the workouts in where I can.
So I’ve taken up
walking with my parents before work.
And let me tell you
there is a whole dirty underground of the small town morning walkers.
There is the dangerous
middle of the road dog walker. Always living on the edge.
Every once in a while
we encounter one of the many morning gossips and they will try and walk with us
for a bit to try and weasel neighborhood dirt out of us.
But we always, ALWAYS
stumble across aggressive walker with very dangerous looking walking stick guy.
He looks like he’s
going to smack someone with that bad boy.
Since my workouts are
less strenuous, I’m trying to eat healthy but tasty in the kitchen.
Here is a perfect dish
to satisfy your hunger after your own stroll.
You will need…
1 pint cherry tomatoes, quartered
1 medium shallot, thinly sliced
2 tablespoons red wine vinegar
1 tablespoons drained capers, roughly chopped
3 tablespoons olive oil
4 center cut salmon fillets with skin (about 7 ounces each)
1/2 teaspoon ground cumin
1 tablespoon basil, roughly chopped
Salt and pepper to taste
Start by preheating your oven to 425 degrees F.
In a bowl, toss together the tomatoes, shallots, capers and vinegar. Season the mixture well with salt and pepper and set aside.
Then, in a large oven proof skillet, heat 2 tablespoons olive over medium high heat.
Season the fish with salt and pepper and place it in the skillet, skin side up. Cook until the bottom of the fish is well browned. About 3 minutes.
Carefully flip the fish and transfer the skillet to the oven. Cook the salmon until it is just cooked through. About 7 minutes.
Transfer the fish to plates and pour off any excess fat or skin.
Return the skillet back to the stove. Over a moderate flame, add in the remaining oil, the tomato mixture, the basil and the cumin.
Cook the mixture, scraping up any skillet bits until the tomatoes are just soft. About 2 minutes.
Pour the sauce over the fish and serve hot.
Love and Beer Floats
Angela
Oven Roasted Salmon with Sauteed Tomato Salsa
1 pint cherry tomatoes, quartered
1 medium shallot, thinly sliced
2 tablespoons red wine vinegar
1 tablespoons drained capers, roughly chopped
3 tablespoons olive oil
4 center cut salmon fillets with skin (about 7 ounces each)
1/2 teaspoon ground cumin
1 tablespoon basil, roughly chopped
Salt and pepper to taste
Start by preheating your oven to 425 degrees F.
In a bowl, toss together the tomatoes, shallots, capers and vinegar. Season the mixture well with salt and pepper and set aside.
Then, in a large oven proof skillet, heat 2 tablespoons olive over medium high heat.
Season the fish with salt and pepper and place it in the skillet, skin side up. Cook until the bottom of the fish is well browned. About 3 minutes.
Carefully flip the fish and transfer the skillet to the oven. Cook the salmon until it is just cooked through. About 7 minutes.
Transfer the fish to plates and pour off any excess fat or skin.
Return the skillet back to the stove. Over a moderate flame, add in the remaining oil, the tomato mixture, the basil and the cumin.
Cook the mixture, scraping up any skillet bits until the tomatoes are just soft. About 2 minutes.
Pour the sauce over the fish and serve hot.