Name: Pan-Roasted Salmon with Tomato Vinaigrette
Yield: 4
Ingredients: 1 pt. grape tomatoes -; 1 shallot -; 1 tbsp. drained capers -; 2 tbsp. red wine vinegar -; Salt -; 3 tbsp. extra-virgin olive oil -; 4 center-cut salmon fillets with skin -; Freshly ground pepper -; 1/2 tsp. ground cumin -; 2 tbsp. canola oil -; 1 tbsp. minced parsley -; 1 tbsp. chopped basil -

Pan-Roasted Salmon with Tomato Vinaigrette

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Ingredients for - Pan-Roasted Salmon with Tomato Vinaigrette

1. 1 pt. grape tomatoes -

2. 1 shallot -

3. 1 tbsp. drained capers -

4. 2 tbsp. red wine vinegar -

5. Salt -

6. 3 tbsp. extra-virgin olive oil -

7. 4 center-cut salmon fillets with skin -

8. Freshly ground pepper -

9. 1/2 tsp. ground cumin -

10. 2 tbsp. canola oil -

11. 1 tbsp. minced parsley -

12. 1 tbsp. chopped basil -

How to cook deliciously - Pan-Roasted Salmon with Tomato Vinaigrette

1. Stage

Preheat the oven to 425 degrees F. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.

2. Stage

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.

3. Stage

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.