Funny how stressful quarantines are better suited for wine and popcorn rather than the latest gourmet Mediterranean meal. Tonight would be different- tonight the Chrissy Teigan style of cooking salmon takes a Mediterranean vacation (that I could really, REALLY do with) with Ina Garten and this lovely recipe.
The whole bit cooks for 11 minutes and ends up looking this divine.
I mean, come on. Simple salad to accompany the “melting toms and onions”.
One more, up close and personal. Ready to lick the screen?
Ina’s Salmon with Melting Tomatoes
- 1 lb. of salmon
- 1 T. olive oil
- Kosher salt and pepper
- 3 T. olive oil
- 1 c. diced onion (I just happened to have purple)
- 2 cloves of garlic, minced
- 1 pint of cherry tomatoes (sliced in half, leave the seeds for once!)
- 1 T. balsamic vinegar
- 2 T. julienned basil
- Preheat oven to 425F.
- Baste all sides of salmon with 1 T. of olive oil. Sprinkle with salt and pepper on all sides. Set aside.
- In large saute pan, heat 3 T. olive oil over medium-low heat. Saute onion for about 5 minutes until translucent.
- Add garlic, saute another minute.
- Add tomatoes, turn heat to low and allow to cook for 11 minutes, sauteing occasionally.
- While that’s happening, in a cast iron pan, heat 1 T. olive oil over high heat.
- Remove tomatoes and onions from heat and stir in balsamic vinegar and basil. Set aside
- Cook salmon skin side up in cast iron pan for 3 minutes. Don’t touch it!!!
- After three minutes, flip salmon over so skin side is down. Place pan in oven and cook for 8 minutes.
- Remove pan from oven. Serve salmon topped with ‘melting tomatoes and onions.’