This salmon preparation is simple, quick and very tasty. The tangy vinaigrette cuts the richness of the salmon, making for a vibrant and light meal. Perfect dinner for a busy weeknight or for last minute guests because you can pull it together quickly and it still looks pretty and elegant.
The recipe is for 2 people, but can easily be doubled (or more). I also like to cook an extra salmon fillet at the same time to use the next day to make a Creamy Salmon Spread or this yummy salmon and asparagus pasta.
Seared Salmon with Warm Tomato Vinaigrette
Servings: 2
Active time: 20
Cooking Time: 15 minutes
2 salmon fillets (portioned for one person, about 6-oz / 170 g each)
¼ cup (30 g) minced red onion
1 cup (1/2 pint or 180 g) cherry or grape tomatoes, cut in half
3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
Salt & Pepper
1 tablespoon chopped parsley for garnish
In a small bowl, combine the halved tomatoes, minced red onion, the red wine vinegar and 2 tablespoons of olive oil.
Pinch the salmon to make sure there are no bones. Sprinkle the salmon with a little salt and pepper. Over medium-high heat, heat 1 tablespoon of olive oil in a nonstick skillet. Place the fish skin side down in the pan and let sear for 9 minutes. Flip them over and cook for 3-5 more minutes. (Reduce the cook time if your fish is not thick or if you want yours less cooked through). Remove the fish from the skillet and cover loosely with aluminum foil. (I take off the skin at this point, but you can serve it with the skin on)
Add the tomato mixture to the same skillet and cook over medium heat for 3 minutes. Tomatoes should be blistered, but not mushy.
Place the salmon on plates and top evenly with the tomato vinaigrette mixture. Sprinkle with parsley. I like to serve the salmon with simple couscous or bulgur, but rice or polenta are also options.
And bon appétit!
Adapted from Cooking Light
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