I don’t care what the calendar says. Summer is here. The sun’s out, the days are longer, and I pretty much just want to eat summer produce, drink rosé Aperol spritzes, and hang out by the pool.
As much as I love cooking, I don’t want to spend these perfect summer days slaving away in the kitchen. I still want to eat well, I just don’t want to miss too much fun time prepping overly complicated meals. With recipes likes this, there’s no need to.
If you’ve got 15 minutes, a knife, a cast iron skillet, and a baking sheet you’re good to go. Honestly, this simple, healthy, seasonal recipe could easily adapt to the grill. You wouldn’t even have to miss out on the poolside fun.
Now that’s what I call winning at summer.
A few simple ingredients, some basic kitchen tools, and just 15 minutes are all you need to get this simple, healthy seared salmon with balsamic blistered tomatoes on your summertime table.
Seared Salmon with Balsamic Blistered Tomatoes
slightly adapted from Cooking Light, June 2017
1 1/2 TBSP olive oil, divided
4 (6 oz.) salmon filets
1 tsp. Kosher salt, divided
1 tsp. freshly ground black pepper, divided
2/3 c. thinly sliced shallot
3 c. cherry tomatoes
1/2 c. torn basil leaves, divided
2 TBSP balsamic vinegar
1. Preheat oven to 500° F. Line a rimmed baking sheet with foil and place in the oven while it preheats.
2. Heat 1 TBSP oil in a large skillet over medium-high heat. Sprinkle salmon filets evenly with half of the salt and pepper. Add salmon to pan, skin side up, and cook 4 minutes until golden brown. Place filets, seared side up, on the prepared baking sheet and cook 3-4 minutes more.
3. Meanwhile, heat the remaining oil in the same skillet. Add shallots and sauté 1 minute. Add remaining salt and pepper, tomatoes, and 1/3 c. basil. Cook 3 minutes, until tomatoes begin to break down. Stir in vinegar and cook 1 minute more.
4. To serve, place one salmon filet on each of four plates, spoon equal amounts of the tomato mixture on top, and garnish with remaining basil leaves.
Yield: 4 servings
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