Pan Roasted Salmon with Tomato Vinaigrette ..mmmmmm

This is the famous recipe that Cathy cooked for Dallin and I the last night we were in Portland. It is very yummy!

Cooking time: 30 minutes
4 servings

1 pint of grape tomatoes cut in 1/2
1 medium shallot, thinly sliced
1 Tbsp. of drained capers
2 Tbsp. of red wine vinegar
Salt
3 Tbsp. of extra virgin olive oil
4 center-cut salmon fillets with skin (about 7 oz. each)
Freshly ground pepper
1/2 tsp. of ground cumin
2 Tbsp. of canola oil
1 Tbsp. of minced parsley
1 Tbsp. of chopped basil

1. Preheat the oven at 425 degrees. In a bowl toss the tomatoes with the shallot, capers, vinegar and 1/2 tsp. of salt.

2. In a medium oven-proof skillet, heat 1 Tbsp. 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.

3. Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 Tbsp. 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 parsley and basil and serve right away.

Enjoy!