Basil Tomato Salmon

Ingredients

Steps

1. 1

   Quarter the cherry tomatoes and set aside. Peel and slice the shallots into chunks, and grate the garlic cloves.

2. 2

   Season the salmon with salt and pepper on both sides, then slice it into three pieces.

3. 3

   Place the salmon skin-side down in a cold 12-inch nonstick pan. (If using stainless, first wipe a thin layer of avocado oil across the pan with a paper towel.) Set the pan over medium heat and cook undisturbed for 7-8 minutes, until the salmon is light pink about halfway up the sides and the skin is crisp.

4. 4

   When the skin releases easily from the pan, flip the salmon onto a plate skin-side up to keep it crispy.

5. 5

   Add 2 tablespoons of olive oil to the pan, which will still have rendered salmon fat in it.

6. 6

   Add the shallots and tomatoes and cook for 7-8 minutes, until the tomatoes are jammy and the shallots are soft. Stir in the garlic and Calabrian chili paste, and season with 1/2 teaspoon salt or more to taste.

7. 7

   Pour in the water and bring to a simmer. Return the salmon to the pan skin-side up and let it finish cooking in the tomatoes, about 6 minutes, until the internal temperature reaches 135°F or higher.

8. 8

   While the salmon finishes, finely chop the basil leaves and add them to a small bowl. Grate in the parmesan, squeeze in the juice from the half lemon, and add the remaining 1 tablespoon olive oil. Mix and season with salt to taste.

9. 9

   Spread the basil sauce over each piece of salmon and serve warm with crusty bread to soak up the tomato broth.