Ingredients
1 cup chopped onion
2 tsp minced garlic
2 cups cherry or grape tomatoes cut in half
1.5 TBSP good balsamic vinegar
1.5 TBSP fresh basil leaves chopped
2 lbs salmon fillet, cut in to 4 strips
olive oil
Preparation
Preheat oven to 425 F. Heat 3 TBSP olive oil in medium saute pan. Add onion over med-low heat for 5 minutes until tender. Add garlic, saute for 1 minute, stir in tomatoes, 1 tsp kosher salt & 1/2 tsp pepper. Cook over med-low heat for 10-15 minutes, stirring occasionally until tomato liquid evaporates and the sauce thickens slightly. Take off heat and add balsamic and basil - let stand. Heat (high) a heavy fry pan, brush salmon with olive oil, sprinkle with salt and pepper, and place skin ( if any) side up in pan for 3-4 minutes until browned( not cooked thru). Lift salmon out with spatula, put skin side down in pan and put in over for 8 minutes. Remove, cover with foil for 5 minutes to rest. Reheat the tomatoe mixture and serve with salmon - serve with your choice of rice and vegetables..
