Food and Wine Magazine is just out with their 40th Anniversary Edition, which features their 40 “Best Ever” recipes. Now that’s worth a look! I got a kick out of the ones that I have already posted on Heronearth; such as Carmelized Black Pepper Chicken from The Slanted Door in San Francisco, and Pasta with Sausage, Basil, and Mustard from Chef Nigel Slater.
One of the easiest and most appealing to me was from Ted Allen, host of Food Network’s “Chopped”. You simply saute grape tomatoes with capers, shallot and cumin, and then spoon it over crisp salmon fillets. Really simple and a perfect weeknight dinner.
1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
2 Tbs. red wine vinegar
1 Tbs. drained capers
1/2 tsp. kosher salt, plus more
3 Tbs. extra-virgin olive oil
4 (7 oz.) skin-on center cut salmon fillets
2 Tbs. canola oil
1/2 tsp. ground cumin
1 Tbs. minced fresh flat leaf parsley
1 Tbs. chopped fresh basil
Preheat oven to 425 degrees. Toss together tomatoes, shallot, vinegar, capers and 1/2 tsp. salt.
Heat 1 Tbs. olive oil in a medium, ovenproof skillet over medium-high heat. Season salmon with salt and pepper. Place fillets in skillet, skin sides up. Cook until well browned on bottom, abut 3 minutes. Carefully flip fillets. Transfer skillet to preheated oven, and roast until salmon is cooked through, about 7 minutes. Divide fillets among 4 plates, and discard any fat in skillet.
Return skillet to heat over medium, and add tomato mixture, remaining 2 Tbs. olive oil, canola oil, and cumin. Cook, stirring to scrape up any bits stuck to the bottom of skillet, just until tomatoes soften, about 2 minutes. Top salmon with sauce, and sprinkle with parsley and basil. Serves 4.
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