Food Recipes Dinner Pan-Roasted Salmon with Tomato Vinaigrette 5.0 (2,893) 4 Reviews In 2018, Food & Wine named this recipe one of our 40 best: This salmon recipe comes from TV personality and Chopped host Ted Allen, who included it in his cookbook, The Food You Want to Eat. By Ted Allen Ted Allen Food Network personality Ted Allen is the Emmy-winning host of Chopped and Chopped Junior. He's won two James Beard Awards for broadcast media and is a spokesperson for Dining Out for Life. Food & Wine's Editorial Guidelines Updated on February 5, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © Greg DuPree Total Time: 30 mins Yield: 4 servings When we tested and tasted this recipe, everyone paused and quieted. It was disarmingly simple but perfect. To make it, Allen sautés sweet grape tomatoes with capers, shallot, and cumin, then spoons the bright, chunky sauce over crisp salmon fillets. It's easy, quick, and makes the quintessential weeknight dinner. Ingredients 1 pint grape tomatoes, halved 1 medium shallot, thinly sliced 1 tablespoon drained capers 2 tablespoons red wine vinegar 1/2 teaspoon kosher salt, plus more to season the fish 3 tablespoons extra-virgin olive oil, divided 4 center-cut salmon fillets with skin (about 7 ounces each) Freshly ground black pepper 1/2 teaspoon ground cumin 2 tablespoons canola oil 1 tablespoon minced parsley 1 tablespoon chopped basil Directions Preheat the oven to 425°F. In a bowl, toss the tomatoes with the shallot, capers, vinegar, and 1/2 teaspoon of salt. In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet. Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil, and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil, and serve right away. Suggested pairing Argentinean rosés, with their emphatic, berry-driven flavors and lively structure, are ideal here. Originally appeared: March 2007 Rate It Print