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Basil Salmon with Tomato Dressing

Hazel CarlosHazel Carlos
It’s worth doubling or tripling this basil oil to use on and in everything: brush on bread for a grilled cheese sandwich or panini; add to pasta; drizzle on salad greens; add to salad dressings; use as part of a marinade; drizzle over soups and stews and so on. Substitute the salmon for halibut or tuna – really any fish works well for the recipe. Even shrimp, scallops and squid are good. The basil oil can be made several days in advance and up to 2 weeks ahead and stored in a sealed container in the fridge.
Print Recipe
Servings 2

Ingredients
  

Ingredient

  • 12 Oz (340g) Cherry or grape tomatoes
  • 1/4 Cup Chopped fresh basil leaves (Plus extra for garnish)
  • 2 Tablespoon Sherry or Red wine vinegar
  • 2 Tablespoon Finely Diced Shallot
  • 1/2 Teaspoon Sea Salt (Plus 1/4 teaspoon extra)
  • 1/2 Teaspoon Freshly ground pepper (Plus 1/4 teaspoon extra)
  • 12 Oz (340g) Salmon fillet, with skin on (2 x 6oz/170g fillets)

Basil Oil

  • 1/2 Cup Roughly chopped basil leaves and stems
  • 2 Cloves Garlic (Smashed and peeled)
  • 1/2 Cup Olive Oil

Instructions
 

  • Combine all the ingredients in a small saucepan. Heat over medium heat for 3 to 4 minutes until bubbles form around the basil and garlic. Remove from the heat and let steep for 20 minutes (or 4 hours if time allows). Strain the oil into a bowl or a jar. Discard the basil and garlic.
  • Cut half of the cherry tomatoes in half, leave the remainder whole (this is more for looks than anything so feel free to halve all of them if you prefer.
  • Heat 1 tablespoon of the basil oil in a medium frying pan over medium heat. Add the halved and whole tomatoes. Cook for 5 minutes, stirring occasionally, or until the skin blisters and the tomatoes start to soften.
  • Transfer the tomatoes to a medium bowl. Add 3 tablespoons of basil oil, 1/4 cup of chopped basil, vinegar, shallot, 1/2 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
  • Wipe the frying pan clean. Pat the salmon dry with a paper towel. Sprinkle the salmon with the remaining salt and pepper. Heat the same pan over medium heat. Add 1 tablespoon of the basil oil to the pan.
  • Cook the salmon, skin side down for 4 minutes until the skin is crisp. Carefully flip the salmon and cook further for 3 minutes, depending on the thickness of the salmon until the salmon is just cooked.
  • Serve the salmon topped with the tomato vinaigrette and extra basil leaves. Reserve remaining basil oil in the fridge for another use.