ChezCindy: Summer Salmon with Olive-Basil Vinaigrette

 

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.