You don’t need to book a trip to get a taste of vacation with this recipe.
“This dish captures the flavors of the Mediterranean,” says food blogger Daen Lia of her Cherry Tomato Confit-Topped Salmon. “It’s light and vibrant, with sweet, jammy cherry tomatoes, tender flakes of fish, and plenty of rich olive oil.
“This works beautifully as a midweek dinner when you want something quick, but it’s also elegant enough to pull out for date night or when friends are over,” says the author of the Garlic, Olive Oil + Everything Mediterranean cookbook, who includes the “easy, elegant, and always loved by so many” dish in her inaugural book.
Lia suggests making the confit ahead of time and keeping some on hand, saying, “The confit keeps for weeks and tastes like summer in a jar.” She continues, “Olive oil solidifies in cold temperatures, so [take] your tomato confit out of the fridge at least 20 minutes before you want to use it,”
Daen Lia’s Pan-Seared Salmon with Cherry Tomato Confit
1½ cups cherry tomatoes (from 1 [10-oz.] pkg.)
3 rosemary sprigs
1 tsp. fine sea salt, divided
2 cups plus 1 Tbsp. extra-virgin olive oil, divided
4 (5- to 6-oz.) skinless salmon fillets
½ tsp. black pepper
2 Tbsp. balsamic vinegar
¼ cup thinly sliced red onion (from 1 small onion)
12 small or 3 large fresh basil leaves, torn
2 oz. Greek feta cheese, crumbled (about ½ cup)
1. Preheat oven to 250°. Place tomatoes and rosemary in a large baking dish; sprinkle with ½ teaspoon of the salt. Pour 2 cups of the olive oil over tomatoes. Bake in oven, uncovered, until tomatoes are softened, wrinkled and slightly burst, about 2 hours. Let cool completely, about 45 minutes. Tomatoes and oil may be stored in an airtight container or jar in refrigerator for up to 6 weeks.
2. Sprinkle salmon fillets on all sides with pepper and remaining ½ teaspoon salt, pressing to adhere. Heat a large cast-iron skillet over medium. Drizzle remaining 1 tablespoon olive oil evenly in skillet. Add salmon, and cook until a light crust forms, 4 to 5 minutes. Flip salmon, and cook until an instant-read thermometer inserted into thickest portion of fish registers 120°, 3 to 4 minutes. Transfer salmon to plates, and let rest for 5 minutes. (Temperature will continue to rise to 125°.)
3. Using a slotted spoon, gently transfer tomatoes to a small bowl, reserving oil in container. Spoon 7 to 8 tomatoes around each salmon fillet; drizzle each with 1 teaspoon reserved oil and ½ tablespoon of the balsamic vinegar. Top each with sliced onion, basil and 2 tablespoons feta. Serve immediately.
Serves: 4
Active time: 15 minutes
Total time: 3 hours, 5 minutes
Read the original article on People
Dining and Cooking