Serves 4 (serving size: 1 fillet and 1/2 cup tomato mixture)

Fresh tomatoes and balsamic vinegar mirror and amplify each other; both are a bit tangy and sweet, and both benefit from a little high heat in the pan.

How to Make It

Step 1

Preheat oven to 500°F. Line a rimmed baking sheet with foil.

Step 2

Heat 1 tablespoon oil in a large cast-iron skillet over high. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add fillets to pan; cook 4 minutes on one side or until golden brown. Place fillets, seared side up, on prepared baking sheet; bake at 500°F for 4 minutes or until desired degree of doneness.

Step 3

Return skillet to medium-high. Add remaining 1 1/2 teaspoons oil to pan. Add shallots, and sauté 2 minutes. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, tomatoes, and 1/3 cup basil; cook 2 minutes or until tomatoes begin to break down. Stir in vinegar, and cook 1 minute.

Step 4

Place 1 fillet on each of 4 plates; top evenly with tomato mixture and remaining basil.

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Ratings & Reviews

3 1/2 stars

September 15, 2017
This is a good, basic recipe but nothing outstanding.  I pan seared the salmon on one side then transferred it to our Traeger grill to finish cooking.  It is very pretty on the plate.  Maybe the fish just needed a little more seasoning.  Some red pepper flakes could give the tomatoes a nice kick.  I would make it again and play around with it a bit.  Nice way to use up garden cherry tomatoes.