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Salmon with Blistered Cherry Tomatoes

The fish is seared to create a beautiful browned crust, then finished in the oven. You can substitute arctic char from the northern seas, available only for a few weeks in late summer, when the ice has melted enough for fishermen to reach them. Fresh arctic char is a sought-after delicacy, one that will cost you. If you can find it, it’s worth the splurge.–The Editors of Cooking Light

LC Details, Details, Details Note

The original recipe, dear readers, called expressly for arctic char, which is, indeed, a lovely delicacy. Although to make this recipe more weeknight friendly the year through, we did a little experiment and tried it with salmon as well and were quite, quite content. Do as you please. As to the inevitable question of exactly how long the fish needs to be in the oven, hmmm. If you’ve already read the instructions in this recipe, then you know they are, admittedly, a little noncommittal, although there’s a reason for that. A lot of variables contribute to just how long is perfect when cooking something as delicate as fish, including the type of fish (arctic char and salmon do not need to be cooked through whereas striped bass and other white fish do) and the thickness of your fillets (we recommend fillets that are consistent in size—about 1 inch thick—so they all cook at the same pace). If using arctic char or salmon, natch, another variable is exactly how you prefer your fish cooked (whether squishy pink in the center or firm and opaque throughout). It may take a little educated guesswork, a little peeping inside your fillet with the tip of a knife, evan a little coaxing based on help from our recipe testers’ comments and experiences, which you’ll find beneath the recipe. We think it’ll turn out just fine. Let us know how it goes.

Salmon with Cherry Tomatoes Recipe

  • Quick Glance
  • 15 M
  • 20 M
  • Serves 4

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • Four 6-ounce wild salmon fillets (or substitute arctic char or striped bass)
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves, peeled and halved
  • 3 pints multicolored cherry tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 2 shallots, thinly sliced

Directions

  • 1. Preheat oven to 400°F (204°C).
  • 2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil to the skillet and swirl to coat. Sprinkle the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the fillets, skin-side down, to the skillet and sauté for 2 minutes. Place the skillet in the oven until the salmon is the desired degree of doneness, about 3 minutes for medium-rare and up to 8 minutes for well-done, depending on the thickness of your salmon fillets.
  • 3. Heat a large cast-iron skillet over medium heat. Add the remaining 2 tablespoons oil to the skillet and swirl to coat. Add the garlic and cook for 2 minutes or until lightly browned, stirring occasionally. Increase the heat to medium-high. Add the tomatoes to the skillet and sauté for 2 minutes or until the skins blister, stirring frequently. Remove the skillet from the heat. Sprinkle the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and shallots over the tomato mixture and toss to combine. Spoon the tomato mixture over or alongside the salmon.
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