Pan-Roasted Salmon with Tomato Vinaigrette
March 7, 2023
This Pan-Roasted Salmon with Tomato Vinaigrette is a recipe from Ted Allen, from the TV show Queer Eye and host of the TV cooking competition series Chopped. This salmon is topped with a vibrant combination of
sautéed tomatoes, shallots, capers, and red wine vinegar.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Directions
1Preheat the oven to 425°F. In a bowl, toss the tomatoes with the shallot, capers, vinegar, and ½ teaspoon of salt.
2In 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.
3Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola 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.
Recipe adapted from Food & Wine, by Ted Allen, February 2023.
Jeanne
March 7, 2023
I have added tomatoes to salmon in the past, but cooked until they are a bit more jammy. Really like the idea of of spicing them up with shallots, capers and red wine vinegar and cumin.