Another quick, light and delicious summer entree. Of course you could grill the salmon if you prefer. Toss the salad ingredients in the pan, and then heat when you are ready later, since it only takes a minute or so to warm the tomatoes. Easy to double or triple , just make sure not to overcook the fish!
Cherry tomato salad
8 large cherry tomatoes, sliced (about 2/3 cup)
3 green onions, thinly sliced
2 Tbs. diced celery
1 Tbs. balsamic vinegar
2 tsp. olive oil
2 tsp. light brown sugar, lightly packed
1/4 tsp dried basil (or a Tbs. of fresh,chopped)
1/4 tsp. celery seed
salt and freshly ground pepper
Heat tomatoes, green onions, celery, balsamic vinegar, olive oil, brown sugar, basil, celery seed, salt and pepper to taste in a small non-stick skillet over medium high heat, stirring, until warm and well mixed, about one or two minutes.
Salmon
2 (6 oz) salmon filets, rinsed and blotted dry.
olive oil spray
salt and freshly ground pepper
Lightly spray tops of filets with olive oil. Generously season with salt and pepper. Place salmon oiled side up on foil lined sheet and bake at 450 degrees until sizzling , six to ten minutes depending on thickness of the filets. Remove from pan with a spatula, leaving the skin behind and place on warmed dinner plates. Spoon cherry tomato salad and juices on each. Serve hot. Serves two.
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