Salmon & Melting Tomatoes

This past week I was looking for something yummy to make for dinner and came across The Barefoot Contessa's Salmon & Melting Cherry Tomatoes.  I adapted it to make only 2 servings (shown below) and my oh my, it was delicious.  The tomato mixture was soooooo good, I considered just eating a big bowl of that for leftovers.  It would be fabulous over a steak or a piece of chicken, but the method of cooking the salmon below keeps the fish so moist and perfectly cooked, I'd recommend trying it first this way.  It's a great meal to whip up quickly but will really impress - I called it Fancy Monday food :)

Salmon & Melting Tomatoes

Ingredients
Olive Oil
1/2 cup chopped sweet onion
2 cloves garlic, minced
1 cup grape tomatoes, halved
Salt & pepper
1 tblsp balsamic vinegar
1 tblsp julienned fresh basil leaves
1 lb salmon fillet

Instructions
1. Preheat oven to 425.
2. Heat 2 tblsp olive oil in saute pan.  Add onion and cook over medium low for about 5 minutes, stirring occasionally until soft but not brown.  Add garlic and cook 1 minute.  Stir in tomatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook over medium low about 15 minutes, stirring occasionally, until liquid evaporates and sauce thickens.  Remove from heat and stir in vinegar and basil.
3. Meanwhile, place large cast iron skillet over high heat for 5 minutes.  Brush salmon all over with olive oil, sprinkle with salt and pepper, and place skin side up in pan.  Cook for about 3 minutes until browned.  Turn salmon skin side down with metal spatula and transfer pan to the oven for 8 minutes.  Remove fish to plate, cover with aluminum foil and allow to rest for 5 minutes.
4. Reheat tomatoes, season to taste, and serve over salmon.

serves 2

adapted from Barefoot Contessa: Foolproof

xoxo,
stephanie marie