Roasted Salmon with Sweet Tomato Vinaigrette


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Chef: Bob Emmett

Serves: 4



1 whole medium shallot, sliced
2 tbsp red wine vinegar
1 tbsp nonpareil capers (the tiny ones), drained
1 pint cherry or grape tomatoes, cut in half lengthwise
1/2 tsp kosher salt
1/3 cup extra-virgin olive oil
1/3 cup canola oil
1 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh basil
1/2 tsp ground cumin
1/8 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
2 lb(s) salmon fillets, with skin
1/2 tsp kosher salt
1/8 tsp freshly ground pepper

Pre-heat the oven to 425 degrees.
Vinaigrette: In a medium bowl, stir together the shallot, vinegar, capers, tomatoes and 1/2 teaspoon salt.
Let stand while you cook salmon, then stir in the 1/3 cup olive oil, 1/3 cup canola oil, parsley, basil, cumin and 1/8 teaspoon pepper.
Salmon: Heat 3 tablespoons olive oil in large, oven-safe frying pan over a medium-high flame.
Sprinkle the salmon with the 1/2 teaspoon salt and 1/8 teaspoon pepper.
When the oil is hot, add the fillets, skin side up, and cook, without messing with them at all, until they move easily when you shake the pan; about 3 minutes.
If you pull them off before they're ready, the browned layer will stick to the pan and you'll lose the beautiful crust.
Now turn the salmon and stick the pan in the oven.
Roast until just cooked through, about 6-8 minutes.
When the salmon is cooked, remove it to serving plates with a spatula.
Add the vinaigrette to the pan, put it over medium heat, and bring just to a simmer, stirring with a wooden spoon to pick up the browned bits off the bottom of the pan.
Cook until the tomatoes soften, about 2 minutes.
Spoon the sauce over the salmon and serve.