Description
This easy and elegant Salmon with Burst Cherry Tomatoes recipe features perfectly seared sockeye salmon fillets complemented by sweet cherry tomatoes sautéed with shallots, garlic, and a tangy balsamic vinegar glaze. Finished with fresh basil and lemon wedges, this dish offers a delightful balance of flavors and is ready in just 30 minutes, making it perfect for a healthy weeknight dinner.
Ingredients
Salmon
- 2 (4-6 ounce) sockeye salmon fillets (skin removed)
- Salt and freshly ground black pepper (to taste)
- 3 tablespoons olive oil (divided)
Vegetables and Aromatics
- 1 medium shallot (finely chopped, about 1/4 cup)
- 1 container (10-ounce) cherry tomatoes (or grape tomatoes)
- 2 cloves garlic (minced)
Additional Flavorings
- 2 tablespoons balsamic vinegar (or to taste)
- 2 tablespoons chopped or thinly sliced fresh basil
- Basil leaves (for garnish)
- Lemon wedges (for garnish)
Instructions
- Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and freshly ground black pepper to enhance the natural flavors.
- Heat Oil for Searing: Warm 1 tablespoon of olive oil in a nonstick skillet or sauté pan over medium-high heat until hot but not smoking, preparing for the salmon to sear properly.
- Sear the Salmon, Presentation Side Down: Place the fillets in the skillet with the presentation side down (the side where the skin was removed should face up). Sear for 2 to 3 minutes, watching for the edges to turn opaque, indicating partial cooking.
- Flip and Finish Initial Cooking: Carefully flip the salmon fillets and cook for an additional 1 to 2 minutes. Then transfer them to a plate and loosely cover with foil to keep warm. Remove the skillet from heat and let it rest for 1 to 2 minutes to cool slightly before cooking shallots.
- Sauté the Shallots: Return the skillet to medium-low heat and add another tablespoon of olive oil. Add the finely chopped shallot and cook for 1 to 2 minutes until just beginning to soften, taking care not to brown or burn them.
- Cook Cherry Tomatoes: Add the remaining 1 tablespoon of olive oil and the cherry tomatoes to the skillet. Stir to coat them evenly and increase the heat to medium. Cook for 5 to 6 minutes until the tomato skins burst, releasing their juices and creating a flavorful sauce. Keep an eye on the shallots to prevent burning.
- Add Garlic and Balsamic Vinegar: Reduce heat to medium-low and stir in the minced garlic. Cook just until fragrant, about 5 to 10 seconds, to avoid bitterness. Immediately add the balsamic vinegar and mix to combine, infusing the sauce with acidity and sweetness.
- Reheat Salmon and Finish Cooking: Return the salmon fillets to the skillet, nestling them among the tomatoes and sauce. Cook until heated through and the internal temperature reaches 145°F, a safe temperature for cooked salmon. Spoon the balsamic vinaigrette and tomato mixture over the salmon to coat.
- Garnish and Serve: Sprinkle the chopped fresh basil over the dish, then serve immediately, garnished with whole basil leaves and lemon wedges to add freshness and bright acidity to each bite.
Notes
- Skin removal is optional; leaving the skin on can help hold the salmon together during cooking and adds flavor.
- Watch the shallots carefully to prevent burning, as burnt shallots can impart bitterness.
- Use ripe cherry tomatoes for the best flavor and easier bursting of skins.
- Balsamic vinegar can be adjusted according to taste preference, add more for a stronger tangy sweetness.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
- Internal temperature of 145°F ensures salmon is safely cooked yet moist and tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
