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Photo: Getty Images / Jason Kempin
The more we learn about salmon the more we love it. In addition to being widely available and one of thehealthiest fish to eat, salmon also packsanti-inflammatory benefits, can helpyour skin glow,boost brain healthand even improveheart health.
Not to mention the fact that it’s totally tasty! But if we’re supposed to eat at least two servings per week, per theAmerican Heart Association’s dietary recommendations, it can be challenging to find new yet still nutritious ways to cook it each time.
Coming to the rescue this weekend, as she has for us many times before, is none other than Ina Garten. Her ultra-easySalmon and Melting Cherry Tomatoeshad us practically sprinting to the supermarket to round up the total of six ingredients required to bring it to life (and to the table).
In addition to being part of anepisode ofBarefoot Contessa: Modern Comfort Foodthat aired on Saturday morning on Food Network, thisIna Garten recipeis from her classic cookbookBarefoot Contessa Foolproof.
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“Jeffrey [Ina’s husband of 53 years] and I like salmon, so I’m always looking for new ways to do it,” Garten says as she kicks off the demonstration on the episode. While brushing the tops of four 8-ounce salmon fillets with “good olive oil,” she explains, “I’m going to cook salmon pretty much the way I cook steaks. I’m going to sear it, then finish it in the oven. It comes out perfectly every time.”
Season the salmon with salt and freshly ground black pepper, then sear in a preheatedcast-iron skillet(5 minutes over high heat should do the trick!) with the skin side facing up.
“Leave it, without moving it, for 3 minutes,” Garten says.
It’s time for a skillet shift: After just 3 minutes of searing, flip the salmon. (The high temp of the preheated pan not only helps you score a crisp exterior, she explains, but also keeps the fish from sticking.) Now that the skin side is down, pop the skillet in the oven and roast at 425 degrees for 8 minutes.
Remove the skillet from the oven, then transfer the salmon to a platter. Cover it with foil and allow the fish to rest for 5 minutes. “Just like meat, all of the juices get back into the salmon,” Garten says.
Hop back to the skillet of sauce, and at this point, the tomatoes should be living up to their “melting” moniker. Fold in juliennedfresh basilleaves, remove the pan from the heat and finish with a splash of balsamic vinegar. Spoon the sweet-tart, five-ingredient, so-good-it-will-make-you-melt topping over the salmon and dinner is ready.
Five staple ingredients (tomatoes, onions, garlic, basil and balsamic) are all that’s required to turn simple salmon into a dish that has fans claiming “my family did backflips over this,” and “I’ll be making this forever.”
Whether you make it forever or just for tonight, score theSalmon and Melting Cherry Tomatoes recipe here. And if you’d rather reserve this for summer when fresh tomatoes are at their peak, try our springySpice-Seared Salmon with Greek-Style Green Beansfirst for a similar finished product withpantry staplecanned tomatoes.
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