Pan-fried salmon with melting cherry tomatoes
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8
Calories 277, total fat 18 G., saturated fats 4 G., proteins 24 G., carbohydrates 4 G., fiber 1 G., cholesterol 62 mg, sodium 429 mg, sugar 3 G.
Serving size: 1 of 8
Calories 277, total fat 18 G., saturated fats 4 G., proteins 24 G., carbohydrates 4 G., fiber 1 G., cholesterol 62 mg, sodium 429 mg, sugar 3 G.
Grilled salmon is served with a light sauce of cherry tomato halves sautéed with garlic and sweet onions in a little balsamic vinegar. The tomatoes literally melt when served, and the juices they release make the perfect sauce for grilled fish. For perfectly cooked salmon, pan-fry the pieces first, then finish cooking in the oven. This will prevent the fish from drying out, resulting in a juicy and tender finish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup chopped sweet onion, such as Vidalia
- 2 tsp. crushed garlic (2 cloves)
- 2 cups cherry or grape tomatoes, halved lengthwise
- 1.5 tbsp balsamic vinegar
- 1.5 tbsp thinly sliced fresh basil leaves
- 1 salmon fillet (900 g), cut into 4 pieces
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Heat 3 tablespoons of olive oil in a 25 cm (10 in) skillet. Add the onion and cook over medium-low heat, stirring occasionally, for 5 minutes, until very soft but not browned. Add the garlic and cook for another minute. Add the tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper and cook over medium heat, stirring occasionally, for 10-15 minutes, until the liquid has evaporated and the tomato juices have thickened slightly. Turn off the heat and stir in the balsamic vinegar and basil.
- Meanwhile, place a 25cm (10-inch) cast-iron skillet over high heat and cook for 5 minutes. Brush the salmon on all sides with olive oil, season generously with salt and black pepper, and place it skin-side up in the skillet. Cook for 3-4 minutes, without moving, until golden brown. Using a small metal spatula, flip the fish skin-side down and return the skillet to the oven for 8 minutes. The salmon will not be cooked through. Transfer the fish to a serving platter, cover with foil, and let rest for 5 minutes.
- Heat the tomatoes, season with salt to taste and serve hot, warm or at room temperature alongside the grilled salmon.
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