Roasted Salmon With Tomato Caper Vinaigrette

As you know now, I am a late in life fan of salmon.  But, despite all its amazing health qualities, it can feel like a heavy meal.  It’s rich and full of all those great, healthy omega fats.  But, especially once the weather gets warmer in the spring and summer, I want a lighter spin on salmon.  I want something that will play off that richness.

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Coincidentally, one of the few vegetables we’ve had success growing in our little garden here is grape tomatoes.  And, when we grew them, we could barely keep up with the production!  We had them in salads, of course.  But also in pasta dishes and chicken dishes, and yes, salmon dishes.  This particular recipe is adapted, just a bit, from a Food & Wine recipe. It’s great because it combines the fruitiness of the tomatoes with salt from capers and acid from vinegar.  And the dressing just plays beautifully off the salmon, which is first pan seared then quickly finished in the oven.  I’ve adjusted the cook time here too, because I prefer salmon cooked rare to medium rare.  If you like it more well done, cook it longer in the oven– maybe 7-8 minutes instead of 4-5. If you don’t care for capers, substitute some chopped briny olives like kalamatas.  Don’t have any shallots? Use some finely diced red onion. This is an easy, recipe that you can play around with based on your taste and what you’ve got lying around your house.  Hope you enjoy it!

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What You’ll Need: (Serves 2)

  • 3/4 pound of salmon, sliced into 2 equal pieces
  • 1 pint of grape tomatoes, halved
  • 1 medium shallot, finely diced
  • 2 tablespoons of caper, drained
  • 2 tablespoons of red wine vinegar
  • 3 tablespoons of olive oil
  • 2 tablespoons of chopped basil leaves or parsley or some of each
  • salt and pepper to taste

What To Do:

  1. Preheat oven to 425.  Meanwhile combine halved tomatoes, diced shallot, drained capers, red wine vinegar, 2 tablespoons of the olive oil, chopped herbs, and salt & pepper to taste.
  2. Drizzle olive oil and sprinkle salt and pepper on salmon.  Heat a cast iron skillet over high heat and add 1 tablespoon of olive oil.  Once the skillet is hot, sear the salmon, skin side down for 3 minutes, without disturbing.  Finish in the oven for another 4-5 minutes.
  3. Plate salmon, if you like on top of quinoa or couscous, and spoon vinaigrette over each piece.  This is lovely alongside a simple arugula salad with a lemon olive oil dressing.

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