Ingredients
1 pt. grape tomatoes
1 shallot
1 tbsp. drained capers
2 tbsp. red wine vinegar
salt
3 tbsp. extra-virgin olive oil
4 center-cut salmon fillets with skin
Freshly ground pepper
1/2 tsp. ground cumin
2 tbsp. canola oil
1 tbsp. minced parsley
1 tbsp. chopped basil
Preparation
Step 1Preheat the oven to 425 degrees F. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.Step 2In 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 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.Step 3Place 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.
