Starting the recipe with wild caught salmon from Whole Foods is a show stopper. I pulled this recipe from Ina Garten’s Barefoot Contessa Foolproof cookbook. It includes the fore-mentioned salmon, onion and garlic, tomatoes, basil and balsamic vinegar.
A super easy recipe, it can be found at the bottom of the blog. Foolproof, this particular Barefoot Contessa cookbook, features amazing recipes. But even better, you don’t have to be Ina Garten to make them! There are many recipes in the cookbook that are also healthy. The tomatoes and salmon feature plenty of good-for-you antioxidants.
Let’s Get Started
Start with a heated pan, adding some onion and then garlic swirled around in olive oil.
While the onion and garlic saute, wash and then cut the cherry tomatoes in half. I use heirloom cherry tomatoes because they provide a lot of color.
Add the tomatoes, salt and pepper to the pan, cooking for 10-15 minutes.
While the tomatoes cook, cut the basil in strips.
Once the tomato sauce thickens, turn off the heat and stir in the balsamic vinegar and basil.
It’s Grill Time
After the tomatoes are cooked, head out to the grill to cook the salmon. Start it off on foil.
When it’s just about done, put it on the grill to give it some grill marks. How amazing does it look grilled!
Warm up the tomatoes for a minute and it’s ready to serve! Because summer tomatoes are the best, heap on big spoonfuls!
Salmon and Melting Cherry Tomatoes
- Heat 3 tablespoons olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 minute longer. Stir in the tomatoes, 1 teaspoon salt and ½ 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.
- Fire up the grill!
- Place salmon skin side up on foil on the grill. After 5-7 minutes, turn the salmon skin side down with a metal spatula. Remove the fish , make sure it’s cooked through, and place on a serving platter and cover with aluminum foil, allow to rest for at least 5 minutes. It will continue to cook for a bit after you remove it from pan.
- Reheat the tomato mixture, season to taste, and serve along the salmon. You can serve at room temperature, hot or warm.
I love tomatoes and loved your recipe 🙂
Yummy! Great idea! I have tomato plants brimming with grape and cherry tomatoes, I roast them with garlic and olive oil, and make a tomato puree to add to my spaghetti sauce. I love your recipe though, can’t wait to try it. Looks yummy and simple, easy! xoxo
Yum. Simply yum. And, nom nom nom, too!
Wow look so yummy. Thank you for the recipes.