Salmon with Blistered Tomatoes Hey! I have missed all of you so much. Though I’m not returning with

Salmon with Blistered Tomatoes Hey! I have missed all of you so much. Though I’m not returning with a full start to finish recipe, I did some cooking, and I definitely waned to share with all of you – especially since I brought my camera out. I also wanted to let all of you know that I regularly update my instagram. My profile is bakingwithbooks. Ingredients 1.5 lb skin-on salmon cut into three portions Seasoning blend for salmon: kosher salt, black pepper, Herbs de Provence, smoked paprika, hot paprika One pint mixed (orange and red) cherry tomatoes, rinsed and stems removed Olive oil ½ large shallot, sliced or roughly chopped 2 cloves garlic, roughly chopped Fresh parsley, roughly chopped Kosher salt and pepper Strawberry balsamic dressing (found at Whole Foods)Directions In a large cast iron skillet over medium heat, drizzle a fair amount of olive oil and add in the shallots and garlic and let them sweat and infuse into the oil. After about 1 minute, add in the tomatoes, season generously with salt and pepper and allow them to blister for about 3 minutes. Remove tomatoes to a bowl. Add a little more olive oil to the pan and place the salmon skin-side down into the pan, searing for about 2 minutes. Flip and continue cooking for about 4-5 minutes. Add back in the tomatoes and add in a small amount of strawberry balsamic. Remove from heat when salmon is finished (should be moist and still slightly pink). Serve while hot. Enjoy!   -- source link
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