FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PAN ROASTED SALMON WITH TOMATO VINAIGRETTE

Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Ted Alien, the culinary expert on the Bravo TV show ‘Queer Eye for the Straight Guy’, used this recipe to teach a 22-year-old fast-food junkie how to cook a healthy meal. The simple sauce on the salmon is a bright, tangy combination of sautéed tomatoes, shallots, capers and vinegar. Alien likes the recipe so much he put it in his cookbook, ‘The Food You Want to Eat’.
Total: 30 min
4 Servings

 

Ingredients

    • 1 pint grape tomatoes, halved
    • 1 medium shallot, thinly sliced
    • 1 tablespoon drained capers
    • 2 tablespoons red wine vinegar
    • Salt
    • 3 tablespoons extra-virgin olive oil
    • 4 center-cut salmon fillets with skin (about 7 ounces each)
    • Freshly ground pepper
    • 1/2 teaspoon ground cumin
    • 2 tablespoons canola oil
    • 1 tablespoon minced parsley
    • 1 tablespoon chopped basil
     

Directions

1. Preheat the oven to 425°F. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.

2. 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 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.

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.
—Ted Allen

Wine: Fresh, fruity rose.
 

 

RELATED RECIPES

  Salmon Potato Bake   |   Salmon with Dijon Sauce   |   Baked Salmon Burgers   |   Baked Salmon Dijon   |   Caraway Dill Salmon   |   Carmelized Salmon   |   Caramelized Grilled Salmon   |   Citrus Salmon, Asparagus Salad   |   Citrus Salmon, Orange Relish   |   Coconut Salmon   |   Cold Salmon w/Nectarines   |   Gin & Juniper Salmon   |   Grilled Beer Salmon   |   Grilled Salmon, Cherry Sauce   |   Grilled Salmon Fillet   |   Grilled Maple Salmon   |   Grilled Salmon, Pineapple Salsa   |   Grilled Salmon. Roasted Garlic   |   Grilled Salmon w/Onions   |   Harry's Grilled Salmon   |   Herb Salmon w/Huckleberry   |   Honey Lime Salmon   |   Manx Smoked Salmon   |   Maple Mustard Salmon   |   Marinated Salmon   |   Marmalade Glazed Salmon   |   Marsha's Salmon Cakes   |   Salmon w/Hazelnuts & Juniper   |   Old Bay Grilled Salmon   |   Pan Roasted Salmon   |   Pan Seared Salmon   |   Pecan Crusted Salmon   |   Pesto Salmon w/Artichokes   |   Pickled Salmon (1851)   |   Pistachio Crusted Salmon   |  Horseradish Crusted Salmon   |   Quinoa Pilaf w/ Salmon   |   Roasted Salmon   |   Salmon, Blackberry Hollandaise   |   Salmon Box Recipe (1896)   |   Salmon Cakes, Cucumber Relish   |   Salmon w/Caper Mayonnaise   |   Salmon, Cherry Sauce   |   Salmon with Mushrooms   |   Salmon Croquettes (1896)   |   Salmon: Fish Tajine   |   Salmon Hash   |   Salmon w/Mango Salsa   |   Salmon Pecan Patties   |   Salmon Pudding (1845)   |   Salmon Rice Packets   |   Salmon Sabayon   |   Salmon & Shrimp Cakes   |   Salmon w/Marsala Plum Sauce   |   Salmon w/Tomato Salsa   |   Salmon w/Corn Relish   |   Watermelon Salmon   |   Salsa Roasted Salmon   |   Mesquite Salmon   |   Salmon, Grapefruit Couscous   |   Sesame Salmon   |   Steamed Tofu & Salmon   |   Walnut Mint Salmon   |   Wild Salmon w/Cherries  
  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages