Salmon with Blistered Tomatoes
Hey! I have missed all of you so much. Though I’m not returning with a full start to finish recipe, I did some cooking, and I definitely waned to share with all of you – especially since I brought my camera out. I also wanted to let all of you know that I regularly update my instagram. My profile is bakingwithbooks.
1.5 lb skin-on salmon cut into three portions
Seasoning blend for salmon: kosher salt, black pepper, Herbs de Provence, smoked paprika, hot paprika
One pint mixed (orange and red) cherry tomatoes, rinsed and stems removed
½ large shallot, sliced or roughly chopped
2 cloves garlic, roughly chopped
Fresh parsley, roughly chopped
Kosher salt and pepper
Strawberry balsamic dressing (found at Whole Foods)
In a large cast iron skillet over medium heat, drizzle a fair amount of olive oil and add in the shallots and garlic and let them sweat and infuse into the oil.
After about 1 minute, add in the tomatoes, season generously with salt and pepper and allow them to blister for about 3 minutes.
Remove tomatoes to a bowl.
Add a little more olive oil to the pan and place the salmon skin-side down into the pan, searing for about 2 minutes.
Flip and continue cooking for about 4-5 minutes.
Add back in the tomatoes and add in a small amount of strawberry balsamic.
Remove from heat when salmon is finished (should be moist and still slightly pink).
Serve while hot.