This beautiful piece of salmon, cooked with cherry and grape tomatoes, is my take on Melissa Clark's very quick and easy salmon recipe. I decided to add tomatoes, because they not only bring beautiful vibrancy to the dish, but the acidity of tomatoes really balances out the richness of salmon. This recipe takes 30 minutes to cook, and allows you to have a restaurant quality meal on a weeknight.
Ingredients (in the order they are used):
1 pound of salmon
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of sumac
1/2 teaspoon of paprika
5 tablespoons of butter
1/2 teaspoon of anchovy paste
5 cloves of garlic (thinly sliced crosswise)
6 spring onions (thinly sliced)
1 1/2 cups of cherry or grape tomatoes (cut into halves)
2 tablespoons of capers
Juice of 1 lemon
Step 1: Sprinkle salt, black pepper, sumac and paprika on salmon.
Step 2: Mix anchovy paste and garlic into the melted butter.
Step 3: In a hot oven-proof skillet or frying pan, over high heat, add the anchovy and garlic butter. Cook for 30 seconds.
Step 4: Add the fish, skin down, searing it for 4 minutes, until the skin is brown. Keep spooning the butter on top of the fish.
Step 5: While the fish is searing, Add in spring onions, tomatoes, capers, and lemon juice.
Step 6: When the fish has slightly turned white, put it in a 400 degrees oven for about 13 minutes, depending on the size of your fish.
Step 7: Remove the fish from the oven and let it rest for a minute.
Your beautiful fish is ready.
Serve it on a bed of mashed potatoes.
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