Salmon & melting cherry tomatoes

Serves 4 

Ingredients: 

• Extra-virgin 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 black pepper 
• 1 ½ tablespoons good balsamic vinegar 
• 1 ½ tablespoons julienned fresh basil leaves 
• 1 (2-pound) salmon fillet, cut crosswise into 4 pieces 

Directions: 

To make the salmon: Preheat the oven to 425 degrees F. 

Heat 3 tablespoons of the olive oil in a medium (10-inch) sauté pan. Add the onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and sauté for 1 minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil. 

Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes. 

Reheat the tomatoes, season to taste and serve hot, warm, or at room temperature along with the salmon. 

Nutritional information (per serving)  

• Calories 279 
• Fat 18g 
• Carbohydrates 4.7g 
• Fiber 1g 
• Sugar429mg 
• Protein 14g