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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - FISH |
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MARIA G’S PAN-ROASTED SALMON
with TOMATO VINAIGRETTE
YIELDS: 4 servings.
INGREDIENTS:
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1 pint
grape tomatoes, halved
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1
medium shallot, thinly sliced
(check for infestation)
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1 Tbs.
drained capers
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2 Tbs.
red wine vinegar "KOSHER"
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Salt
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3 Tbs.
extra-virgin olive oil
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4
center-cut salmon fillets with skin (about 7 ounces
each)
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Freshly
ground pepper
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1/2 tsp
ground cumin
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2 Tbs.
canola oil
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1 Tbs.
minced parsley
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1 Tbs.
chopped basil
INSTRUCTIONS:
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Preheat the oven to 425°F.
- In
a bowl, toss the tomatoes with the shallot, capers,
vinegar and 1/2 teaspoon of salt.
- In
a medium ovenproof skillet, heat 1 tablespoon of the
olive oil.
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Season the salmon with salt and pepper and add it to the
skillet, skin side up.
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Cook over moderately high heat until well-browned on the
bottom, about 3 minutes.
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Carefully flip the fillets.
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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.
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.
Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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