I love salmon in the summer, pan seared and topped with a delicious heirloom tomato jam….it’s easy and it’s light. Two good things when it comes to eating well during the hot weather we’re now experiencing. This is a very easy recipe. Serve it with a crisp salad of baby arugula and spinach, dressed with a light garlic/lemon vinaigrette and you’ve got a meal anyone will love! Hint: Uncle Don’s just announced that they have these delicious little heirloom tomatoes in the market for the weekend. The perfect time to try this recipe! This dish is perfectly paired with a nice Riesling….enjoy!
Pan Seared Salmon with Heirloom Tomato Jam
4 six ounce wild salmon filets
1 tablespoon good olive oil
1 pound multi-colored heirloom grape tomatoes,halved
1 small vidalia onion, peeled and thinly sliced
1 tablespoon good olive oil
1/4 cup fresh flat leaf parsley, chopped
1/4 cup fresh basil leaves, chopped
1 clove garlic, peeled and minced
2 teaspoons raw sugar
sea salt and cracked black pepper to taste
Heat one tablespoon olive oil in a saute pan. Add the salmon and sear on each side for about four minutes. In another saute pan heat the additional tablespoon of olive oil. Add the onion and tomatoes and cook for about seven minutes. Add the remaining herbs and seasoning. Heat through for another five minutes. Place a piece of salmon on each plate and spoon the tomato jam over the top. Simple and so yummy!
One Response
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Marisa Franca @ All Our Way Says:
I wish I could just run over to Uncle Don’s. I also love salmon. It seems the price on wild caught has really gone up. We used to buy it weekly. I love putting our over arugula with roasted leeks and wild mushrooms. As soon as our cherry tomatoes start turning I’ll try out your recipe. We have the herbs and they are anxious to be picked.
