Let’s Blog Over Salmon…
After the holiday’s I always feel so unhealthy from all the cakes and pies, cookies and heavy food I eat. By the time Christmas hits my body is usually dying for some clean foods like salad, and fresh fruits. Now that all of that’s over that has been my focus. To eat clean again.
One of my go to recipes that I make frequently at home is salmon. It’s easy to cook, and super healthy to eat. So if you’re looking for an easy, delicious, and healthy dinner (or lunch), this is the perfect recipe! I usually serve it with either a salad, tomatoes and onions, green beans, or broccoli rabe.
Here’s What You’ll Need
Quality olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic ( 2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground pepper
1 ½ tablespoons good balsamic vinegar
1 ½ tablespoons julienned fresh basil leaves
1 ( 2-pound) salmon filet, cut crosswise into 4 pieces
Preheat the oven to 425 degrees.
Heat 3 tablespoons of the olive oil in a medium saute pan.
Add the onion and saute over medium-low heat for 5 minutes, stirring gently. Add the garlic and saute for another minute. Stir in the tomatoes, salt and pepper.
Cook over medium-low heat for 10 minutes or so, stirring occasionally, until the liquid is mostly evaporated and slightly thickened. Turn the heat off, and stir in the balsamic vinegar and basil.
Place a large cast-iron pan over high heat for about 5 minutes. Brush the salmon all over with olive oil, salt and pepper, lay the fish skin side UP and then cook the fish for 3 to 4 minutes without moving them, until browned. Flip the salmon skin side DOWN with a metal spatula and move the pan to the oven for 8 minutes. The salmon will not be cooked all the way thru. Remove to a serving platter, cover with the aluminum foil, and allow to rest for 5 minutes.
Gently reheat the tomatoes if desired, season to taste, and serve hot, warm, or at room temperature along with the salmon.
As a general rule, rich oily fish like salmon pair wonderfully with full-bodied white wines like oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy and White Pinot Noir. However, depending on the preparation method and sauce, you can easily pair salmon with rosé or light-bodied, low-tannin red wines. My personal preference when eating salmon is the Rombauer Chardonnay. It’s one of my favorites. It’s crisp, light, creamy and airy. There’s also a nice balance of oak and butter. You can pick it up at your local store for around $36.
Tell me a way you like to make salmon. Tag me in your photos, let me know your thoughts!