Salmon and Melting Cherry Tomatoes - Video Recipe

Salmon and Melting Cherry Tomatoes

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 ½ tablespoons good balsamic vinegar
1 ½ tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Directions: To make the Salmon: Preheat the oven to 425 degrees F. Heat 3 tablespoons of the olive oil in a medium (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, 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.

Serves 4