Pan Roasted Atlantic Salmon with Cherry Tomato Chutney

Ingredients

• Pan Roasted Atlantic Salmon
• 4 6-ounce portions of salmon fillets
• 3 tablespoon(s) extra virgin olive oil
• 1 tablespoon(s) low-salt butter
• 1 teaspoon(s) parsley, chopped
• 1 teaspoon(s) tarragon, chopped
• Salt and black pepper to taste
• Cherry Tomato Chutney
• 1 pint(s) cherry tomatoes
• 1/4 cup(s) diced onion
• 1 fresh bay leaf
• 2 tablespoon(s) extra virgin olive oil
• 1 tablespoon(s) garlic, chopped
• 3 tablespoon(s) white balsamic vinegar
• 2 tablespoon(s) white wine (optional)
• 1 teaspoon(s) parsley, chopped
• 1 teaspoon(s) tarragon, chopped

Preparation

1. 1. Heat a skillet large enough for the salmon over medium to high heat. When hot, add oil.
2. 2. Season the salmon and carefully add to the pan.
3. 3. Caramelize the salmon and turn each piece over. Cook until desired doneness.
4. 4. Remove salmon from the pan and place on 6 plates.
5. 5. In the same sauté pan, cook onion and tomatoes over medium heat until tomatoes soften and onion is cooked.
6. 6. Add bay leaf and garlic. Cook 1 minute.
7. 7. Add vinegar and wine.
8. 8. Reduce liquid by ½. Add extra virgin olive oil.
9. 9. Bring back to one boil. Add herbs. 10. Spoon over the salmon.