Pan-Roasted Salmon with Tomato Relish. Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen's cookbook, The Food You Want to Eat. Place a medium non-stick pan over medium heat.

To serve, place portions of salmon and on serving plates, top with cooked shallots and divide tomato relish over each portion and garnish with a lemon wedge. Transfer salmon to serving plates and add the tomato mixture to skillet. Roasted Salmon With Tomato Basil Relish Salmon goes especially well with relishes, salsas, and other sauces used to flavor it before, during, or after cooking. You can have Pan-Roasted Salmon with Tomato Relish using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pan-Roasted Salmon with Tomato Relish

You need 2 of filets of salmon (about 6-8 oz. each).
Prepare 2 cups of cherry tomatoes.
You need 1 of shallot (about 1/4 cup finely sliced).
It's 2 tbsp of fresh parsley.
Prepare 1 tbsp of balsamic vinegar (can substitute red wine vinegar).
Prepare 3 tbsp of extra virgin olive oil.
Prepare 2 tbsp of vegetable oil.
Prepare of kosher salt.
You need of black pepper.

A simple, zestful relish that makes a quick and delicious hors d'oeuvre when served on toasted sourdough bread rounds. It's also nice for giving a flavor boost to roast chicken or fish. Remove salmon from oven and generously slather herb topping on salmon fillets. Be careful to watch the herb topping as it burns easily when overcooked.

Pan-Roasted Salmon with Tomato Relish instructions

Start to prepare the relish by slicing the cherry tomatoes into quarters, dicing the shallot, and chopping the parsley. Add to these ingredients the balsamic vinegar and extra virgin olive oil, and season to taste with kosher salt and black pepper. Cook this mixture on medium heat until it has a pasty consistency. Set aside..
Prep the salmon by drying it thoroughly with paper towels. Once dry, season both sides with kosher salt and pepper..
Heat 2 tbsp of vegetable oil in a 12" stainless steel skillet on medium-high heat until the oil shimmers. Once hot, add the salmon filets skin side down. Immediately turn down the heat to medium-low. Hold the filets flat with a metal fish spatula for the first minute of cooking to prevent them from warping. After this, allow them to cook for another 5 minutes..
Flip the fish and cook on the other side until an instant-read thermometer inserted into the thickest part registers 120 F (anywhere from 1-5 minutes, depending on the thickness of the filet). If the skin is stuck to the pan when you try to flip the filet, continue cooking it on the first side until it releases easily..
Once finished, allow the fish to rest on a paper-towel-lined plate for another 5 minutes before serving. When ready to serve, add the relish. Serve with a side (pilaf rice in photo)..

Combine tomatoes, onions, red wine vinegar, olive oil, and oregano in small bowl. Place the salmon filets on a plate and remove any bones. Cut the tomatoes in half and remove any seeds or large veins. See great recipes for Couscous relish too! Rub fillets with oil and season with salt and pepper.