| Level: | Easy |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- Good olive oil
- 1 cup chopped sweet onion, such as Vidalia
- 2 teaspoons minced garlic (2 cloves)
- 2 cups (1 pint) cherry or grape tomatoes, halved through the stem
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons good balsamic vinegar
- 1 1/2 tablespoons julienned fresh basil leaves
- 1 (2-pound) salmon fillet, cut crosswise into 4 pieces
Instructions
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
- Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 554 |
| Total Fat | 36 g |
| Saturated Fat | 8 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 48 g |
| Cholesterol | 125 mg |
| Sodium | 858 mg |
Reviews
The Melting Tomatoes are delicious!!!!!
Start with half the amount of balsamic vinegar and then add more depending on how sweet you want the sauce.
Really enjoyed this recipe! Next time I will use less Balsamic vinegar but otherwise was excellent.
what kind of salmon did Ina use? Farm raised or wild?
My new favorite salmon recipe. So delicious and easy.
Delicious! Made the tomatoes just as the recipe calls for, but cooked the salmon in the oven – then spooned the mixture over. Turned out great!
This is by far the best recipe for salmon. The crispy top from the cast iron pan is sooo good and the tomatoes are amazing. I have made a lot of Ina’s recipes and this is one of her best.
Great way to use up cherry tomatoes from the garden.
Delicious! Made this on a Monday night after work. I had some fresh salmon I needed to cook and some cherry tomatoes that were starting to shrivel. This came together so quickly and was delicious. I made this from memory and forgot the onion. I added about 3 T balsamic and boiled it down to concentrate the flavor and make it more like a syrup. My husband said it was better than a restaurant.
Omg-amazing and so simple. We usually like a sweeter salmon (honey/teriyaki flavors) so a added a few tablespoons of maple syrup to the tomatoes…YUM!!! Making this over and over and over