What an easy entrée! Easy to make and amazing flavor.
Remember, I’ve mentioned that sometimes after I make something my fingers just can’t wait to get to the keyboard to write up a post? This is one of those times. What looks to be a relatively pedestrian kind of preparation for salmon, turns out to be something quite special. The recipe comes from Ted Allen, one of the founders (I think) of Food Network. The recipe was written up in Food & Wine, and as the story went there, with testers sampling the salmon, what was expected to be something ordinary, everyone agreed was really extra-delicious. There isn’t anything that unusual about what’s in it – fresh tomatoes, capers, shallot, red wine vinegar. A dash of cumin, some EVOO, with parsley and basil as a garnish.
Ideally, get everything ready before you begin as it comes together very quickly. The recipe has you pan-roast the salmon in a hot, 425°F oven. That’s assuming you have a really nice, thick piece of salmon. Mine wasn’t all that thick, probably 5/8” at the thickest point. So I chose to continue cooking the salmon in the pan on the stove, rather than doing the oven roasting part. I’ve included directions for both in the recipe, so you can decide which one to use.
The vinaigrette: minced shallot, chopped cherry/grape tomatoes, a tiny splash of red wine vinegar, some capers. And a dash or two of ground cumin. For some reason the cumin is not added into the vinaigrette. I don’t know why – try it – I can’t imagine adding it to the mixture rather than sprinkling it in the pan would make any difference .. .but I’ll let you be the judge of that. It was surprising to me that the vinaigrette included red wine vinegar, since the capers have some brine action going on, but it certainly enhanced it.
The salmon (salted and peppered) is seared in oil on the stovetop, skin side up at first. If you make this all on your cooktop, you may use a nonstick skillet. But if going in the oven, you’ll need to use a flat sauté pan that can handle high heat. I didn’t use a nonstick, and yes, the salmon stuck some. Either means the pan wasn’t as hot as it should have been or there wasn’t enough oil in there. Anyway, after browning on that side, you turn it over, skin down. That’s when you would put it into the oven, but I left it on the stove, and used a lid for part of the cooking. I turned down the heat too, as it was way too hot for the kind of gentle heat I thought it should have. Once the fish registered 140° with my instant read thermometer, I removed it to a platter.
Then you make the vinaigrette. The oil in the pan is drained, then you add the vinaigrette mixture and cook it for about 2 minutes. It’s poured onto the top of the salmon and then garnished with the chopped basil and Italian parsley.
I’d made Brussels sprouts to go with this (pan sautéed in halves, with butter, EVOO and dried oregano) which was a good choice.
What’s GOOD: everything about this dish was fabulous. I liked it so much, it’s going to go onto my favs page. It’s also very easy to do. Just have everything ready before you begin. The dish may not look all that exciting, but something about the combo of flavors just works brilliantly.
What’s NOT: nothing whatsoever. It’s a winner.
printer-friendly PDF and MasterCook file (click link to open recipe)
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Pan-Roasted Salmon with Tomato Caper Vinaigrette
Recipe By: Food & Wine, from Ted Allen
Serving Size: 4
VINAIGRETTE:
2 cups tomatoes — grape or cherry type, halved or chopped
1 medium shallot — thinly sliced
1 tablespoon capers — drained
2 tablespoons red wine vinegar
1/2 teaspoon salt
SALMON:
3 tablespoons extra-virgin olive oil — divided use
28 ounces salmon fillets — cut into 4 pieces, about 7 ounces each
Freshly ground pepper and sea salt
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil
1. Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
2. In a medium ovenproof skillet (do not use nonstick as it can’t be put into a hot oven), 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 until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
NOTE: If the salmon is relatively thin, you might wish to eliminate the oven roasting. Just continue cooking the salmon over low heat on the stovetop with a lid partially covering the pan, until the interior of the thickest part of the salmon reaches 140°F.
3. 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, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
Wine: Argentinean rosés, with their emphatic, berry-driven flavors and lively structure, are ideal here.
Per Serving: 414 Calories; 25g Fat (54.4% calories from fat); 41g Protein; 5g Carbohydrate; 2g Dietary Fiber; 147mg Cholesterol; 447mg Sodium; 3g Total Sugars; 0mcg Vitamin D; 41mg Calcium; 2mg Iron; 1156mg Potassium; 595mg Phosphorus

hddonna
said on January 20th, 2021:
Hope they have some good salmon at the grocery store this week! I hadn’t gotten around to trying it since you sent it, but I’m eager to do so! Those salmon recipes are piling up, but this one’s at the top of the “to try” list.
Well, then, I DO hope you like it as much as I did! I don’t have any capers, so will have to wait until I can get some. I’m not going into grocery stores yet, and my regular grocery store doesn’t have them. . . carolyn t
hddonna
said on January 21st, 2021:
There are always capers here–I buy large jars at the international grocery store and keep an extra one in the pantry so I never run out. If I lived nearby, I’d get you a jar! (I just made your mayo caesar dressing the other day, which calls for some. The first time I made it, my son really liked it–probably the first dressing he’s tried that he likes better than ranch, so that’s a regular at our house now, along with the green curry dressing.) I am sure I’ll like this salmon–my mouth waters just thinking about it. Cumin is a very popular spice around here. I’ll probably have to do without the basil, though. Fresh basil at my store comes in such small packages, and it looks so sad! Not worth three or four dollars. But there are plenty of flavors in this recipe, so I think I can do without the basil until gardening season is back.