First I sliced little "cherub" tomatoes in half. they are truly the only tomato besides the Campari-on the vine tomatoes- to really taste like a tomato this time of the year in Chicago.
In general , you saute in olive oil with onions until melted.
Throw in fresh basil.
Finish with balsamic vinegar and plate.
Sear salmon - skin side up- for 4 minutes- without touching- in an iron skillet.
This was an invaluable tip!
Flip with a fish spatula and voila- beautiful seared salmon.
Plate with the Melted Cherry Tomatoes.
We served with basmati rice. It was deelish!
Thanks Ina! You are my favorite and you have done it again!
Fresh and very healthy for the new year.
This recipe is in her new book "Foolproof".
Get this recipe and try it! We loved the tomatoes so much, that we made it again the next night and served it with beef filets. Again, it was a hit! This is a versatile tomato sauce- perfect for many applications.