Prep 5 mins
Cook 15 mins
One of "30 Best Fast Recipes Ever" as dubbed by Food & Wine. This is from Ted Allen's cookbook The Food You Want to Eat. Definitely not a salad as the title suggests, but more like a chunky sauce of tomatoes, capers, shallots and cumin to perfectly compliment the salmon.
- 1 pint grape tomatoes, halved
- 1 medium shallot, thinly sliced
- 1 tablespoon drained capers
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 4 (7 ounce) salmon fillets, with skin
- fresh ground pepper
- 1⁄2 teaspoon ground cumin
- 2 tablespoons canola oil
- 1 tablespoon minced parsley
- 1 tablespoon chopped basil
- Preheat the oven to 425°.
- In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In 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.
- Place 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.
This was great! Very easy to put together, the salmon was perfectly cooked and I loved the combination of flavors.