Ingredients
10ozgrape tomatoes,(1 pint)
1shallot
1tbspcapers,drained
2tbspred wine vinegar
salt
3tbspextra virgin olive oil
4center cut salmon fillets,with skin
freshly ground pepper
½tspground cumin
2tbspcanola oil
1tbspparsley,minced
1tbspbasil,chopped
Preparation
Preheat the oven to 425 degrees F.
In a bowl, toss the tomatoes with the shallot, capers, vinegar and ½ teaspoon of salt
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
Cook over moderately high heat for about 3 minutes until well-browned on the bottom. Carefully flip the fillets.
Transfer the skillet to the oven and roast for about 7 minutes until the salmon is cooked through. Transfer the fish to plates and pour off any fat in the skillet.
Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, for about 2 minutes, until the tomatoes just soften.
Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away, Enjoy!
