Prep time: 18 minutes
Cook time: 12 minutes
Total time: 30 minutes
Servings: 4
Ingredients
- One pint multi-colored grape tomatoes, halved
- 1 medium shallot, thinly sliced
- 1 tablespoon capers, drained
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1 tablespoon WOODHILL COTTAGE TOMATO JAM
- 3 tablespoons extra-virgin olive oil, divided
- Four (7-ounce) center-cut salmon fillets with skin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup WOODHILL COTTAGE TOMATO JAM
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced parsley
- 1 tablespoon chopped basil
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Instructions
In a medium bowl, combine the tomatoes, shallot, capers, vinegar, salt, and Tomato Jam.
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over medium-high heat until well-browned on the bottom, about 3 minutes.
Carefully flip the fillets and roast until the salmon is cooked through, about 7 minutes.
Meanwhile, in a small bowl combine 1/4 cup Tomato Jam, oil, parsley, and basil.
Transfer the fish to plates and cover with Tomato Jam mixture. Cover with foil to keep warm.
Place the skillet over medium heat and add the tomato-shallot mixture and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
Pour the tomato-shallot sauce over the salmon and serve immediately.
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