Searching this blog will lead you to many salmon recipes. Yet, here is one more. The star of this recipe is really the olive-basil vinaigrette. It is less of a vinaigrette and more of a sauce with the components of a vinaigrette, being olive oil and lemon juice.
The olive-basil recipe is delicious and versatile. It is fabulous with this salmon preparation. But it would also be great in place of the typical mayonnaise that is often mixed with a can of tuna. Or consider serving it as a dipping sauce with toasted bread and drizzled over a seared steak. Spooned over a slab of feta with warm pita bread added to a meze platter would be really great. And lets not forget about tossing it with pasta!
Salmon with Roasted Tomatoes
4 6-ounce pieces center-cut salmon, skin removed
3 tablespoons olive oil, divided
8 Campari tomatoes, or similar small-sized tomato
1 1/2 teaspoons kosher salt, divided
fresh basil leaves for garnish
Preheat the oven to 400 degrees.
Lightly season the salmon with kosher salt. Working with a large oven-safe skillet, place the skillet over medium-high heat. Add in 1 tablespoon olive oil, swirling to coat the pan. Carefully place the salmon flesh-side down into the hot pan cooking for 2-3 minutes without moving the salmon. Turn off the heat. The salmon will not be cooked through and will finish cooking in the oven. Add in the remaining 2 tablespoons olive oil and scatter the tomatoes around the salmon lining the perimeter of the pan, sprinkling the tomatoes with the remaining 1/2 teaspoon of salt. Place the pan into the preheated oven, center rack, cooking for about 8-10 minutes. The salmon should be firm to the touch, an internal temperature of 125 degrees. Depending on the thickness of the salmon, it may take a few minutes longer. Remove the pan from the oven. Allow the salmon and tomatoes to rest in the pan for 3-5 minutes. Meanwhile, make the vinaigrette.
Picholine Olive-Basil Vinaigrette
2-ounces fresh basil leaves
1-ounce fresh parsley leaves
1 medium garlic clove
1 teaspoon kosher salt
2 teaspoons lemon zest, from 1 large lemon
3/4 cup extra virgin olive oil
1/2 cup chopped picholine olives
3 tablespoons capers
2 tablespoons fresh lemon juice, from 1 large lemon
Place the basil, parsley, garlic, lemon zest, and salt into the bowl of a small food processor. Process with a few pulses until the mixture is coarsely chopped. Add in the olive oil and process for about 1 minute, or less, until just combined. Transfer the mixture to a medium bowl. Stir in the chopped olives, capers, and lemon juice. Set aside for serving with the salmon.
Putting it all together: Place a generous portion of the olive-basil vinaigrette into the center of a shallow serving bowl. Place the salmon piece on top of the vinaigrette. Place 2 baked tomatoes, and a few leave of basil along-side of the salmon. Serve with grilled/toasted bread.
