Prep 15 mins
Cook 0 mins
Make it in Minutes: 8 pts Orzo pasta, lightly drizzled with extra-virgin olive oil and cracked black pepper, makes fitting accompaniment for this dish.
- 2 tomatoes, seeded and chopped
- 1⁄4 cup fresh basil, thinly sliced
- 1 small garlic clove, minced
- 1 tablespoon balsamic vinegar
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 2 (6 ounce) salmon fillets
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon olive oil
- Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.
- Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.
- Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.
Delicious. I used regular tomatoes plus a few baby heirlooms that I had left over to add a little color.
Fast, easy, absolutely fabulous taste. Make sure you use the cumin. It scents the salmon and the tomato-basil relish. Fresh basil is a must. Serve with salad or plain white rice. Very yummy. I finally signed on to food.com just to rate this recipe.
The salmon turned out nice...it was flavourful. Mine took much longer to cook than directed, but thay may be due to the thickness of the salmon. I may make it again in the future, but first I have a wack of other recipes to try out first.