Salmon with Tomato Citrus Vinegrette
1 pint(s) grape tomatoes, halved
1 (medium) shallot, thinly sliced
3 tablespoon(s) drained capers
6 tablespoon(s) citrus champagne vinegar
4-6 tablespoon lemon juice
1/4 cup extra-virgin olive oil
4 (7-ounce) center-cut salmon fillets with skin
Freshly ground pepper
1/8 teaspoon(s) ground cumin (to taste)
1 tablespoon(s) minced parsley
1 tablespoon(s) chopped basil (fresh)
Directions:
Preheat the oven to 425 degrees F. In a bowl, toss the tomatoes with the shallot, capers, parsley, basil, vinegar/citrus juice, olive oil 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 4 minutes. Carefully flip the fillets and transfer the skillet to the oven and roast until the salmon is cooked through, about 6 minutes. Transfer the fish to plates and pour off any fat in the skillet. Cover salmon w/ foil to keep warm.
Place the skillet over moderate heat and add the tomato mixture and cumin. 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 fresh parsley and serve right away.
Serve with wild rice or a toasted baguette.
This never fails to be fully consumed by even the most hard core carnivores.
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