Pan-Roasted Salmon with Sweet Tomato Vinaigrette

By Ted Allen - 2006 Fabulous Food Show

Introduction:

Ingredients:

Tomato Vinaigrette:

1 medium shallot, sliced

2 tablespoons red wine vinegar

1 tablespoon non-pareil capers, drained

1 pint cherry or grape tomatoes, cut in half lengthwise

1/2 teaspoon kosher salt

1/3 cup extra-virgin olive oil

1/3 cup canola oil

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1/2 teaspoon ground cumin

1/8 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 1/2 to 2 pounds salmon fillets, with skin (about 1 1/2 inches thick at the thickest point)

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

3 cups arugula, for presentation

Instructions:

Preheat the oven to 425 degrees F.

For the vinaigrette, stir together the shallot, vinegar, capers, tomatoes and salt and let that stand while you cook the salmon.

Heat the 3 tablespoons oil in a large frying pan over medium-high heat.  Sprinkle the salmon with the salt and pepper.  When the oil is hot, add the fillets, skin side up, and cook, until they move easily when you shake the pan, about 3 minutes.  Now turn the salmon and stick the pan in the oven.  Roast until just cooked through, 6 to 8 minutes.

Meanwhile, stir the oils, herbs, cumin and pepper into the vinaigrette.  When the salmon is cooked, remove it to serving plates with a spatula.  Add the vinaigrette to the pan, put it over medium heat and bring just to a simmer, stirring with a wooden spoon to pick up the browned bits off the bottom of the pan.  Cook just until the tomatoes soften, about 2 minutes.  Place the salmon on a bed of arugula, spoon the sauce over the salmon and serve.