Good morning friends! We are in the middle of a facelift over here and I greatly appreciate your patience while we make all of the necessary changes! Now, about that salmon:
Every sunday, pre-baby and pro-free time, I would plug in my headphones, make a game plan, and get in a ‘cooking zone’. By the end of the day, I had a couple of dishes for the week and an ‘elaborate’ Sunday dinner. I would sink into the couch at 9 o’clock, put my feet up, and be completely exhausted and satisfied at the same time.
Those days are gone but I still enjoy making a game plan and ‘plugging in’ for 30 minutes to enjoy the perfect spring/summertime meal.
We always have cherry tomatoes on the counter (we love Nature Sweet, they’re always firm and sweet (no one likes a squishy tomato)) and basil growing on the window sill. All I needed was some wild salmon and this dish, inspired by a recipe from Ina Garden’s Foolproof Cookbook, was on the table in 30 minutes. I served it with a simple spinach salad and a glass of wine. yum.
Your 30 Minute Game Plan
1. Preheat the oven to 375 F’
2. Season salmon, sear top and bottom. Set aside
3. Chop the onion and garlic. Start cooking onions.
4. While the onions are cooking, wash and slice your tomatoes.
5. Place the salmon in the oven. Cook 7-8 minutes per inch
6. Add the garlic and tomatoes to your pan.
7. Add the balsamic and basil.
8. Remove the Salmon from the oven.
9. Top with tomatoes. Serve.
Salmon with Melting Cherry Tomatoes
1 cup finely chopped sweet onion
3 cloves of garlic
1 pint of Nature Sweet Cherry Tomatoes (red, yellow, or both)
1/2 tsp salt
1/4 tsp pepper
1 tablespoon balsamic vinegar
2 Tablespoons of julienned basil
4 6 oz filets of salmon (preferably wild)
Preheat oven to 375. Prepare a baking sheet with parchment, foil, or a sil-pat. Season both sides of the salmon, including the skin. Heat a medium frying pan over medium heat, grease a pan with olive oil (I used a Misto, but you can use pam or just use 1/2 tsp olive oil). When the pan is hot place the salmon, skin side down, in the pan and sear until crispy, flip and sear until the top has a bit of a brown ‘crust’ on top. Set aside.
In a separate pan, heat 1 tsp of olive oil over medium heat and add the onions. Cook for about 5 minutes until the onions are soft, translucent, but not browned.