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Recipe Name: Pan-Roasted Salmon or Halibut with Tomato Vinaigrette
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Pan-Roasted Salmon (or Halibut) with Tomato Vinaigrette
You can use any variety of wild Salmon, or substitute Halibut if you wish.
1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
2 Tbsps balsamic or red wine vinegar
Sea salt
3 Tbsps organic extra virgin olive oil
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4 (6 oz each) wild Alaskan Salmon fillet portions or 6oz Halibut portions
Organic ground black pepper
1/2 teaspoon ground organic cumin
1/2 teaspoon organic fennel seed
1 Tbsp minced fresh parsley
1 Tbsp chopped fresh basil
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How to Prepare: |
Cumin adds a subtle but important flavor note. This key constituent of
Indian, Middle Eastern and Mexican cooking is good source of iron and offers
bountiful health benefits:
Like the fennel seeds in this recipe, cumin seeds are traditional digestive
aids that may stimulate the secretion of pancreatic enzymes necessary for
proper digestion and nutrient assimilation.
The potent antioxidant phenols in cumin reduce activation of Nf-kappaB: a
pro-inflammatory “nuclear transcription factor” linked to
inflammation-related conditions including cancer, cardiovascular disease,
diabetes, allergy, asthma, arthritis, and Alzheimer's disease.
Cumin also appears to boost the efficiency of the liver's detoxification
processes.
1. Preheat the oven to 425-degrees.
2. In a bowl, toss the tomatoes with the shallot, vinegar and 1/2 teaspoon of salt.
3. In a medium ovenproof skillet, heat 1 Tbsp of the olive oil. Season the salmon with salt and pepper and add it to the skillet. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
4. Transfer the skillet to the oven and roast until the Salmon is cooked through, about 5 minutes. Transfer the fish to plates and pour off any fat in the skillet.
5. Place the skillet over moderate heat and add the tomato mixture along with the pepper, cumin, fennel seed, and the remaining 2 Tbsps of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
6. Pour the sauce over the Salmon, sprinkle with the parsley and basil and serve immediately.
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