Really you could use any fish with Basil Salmon with Tomato Dressing. Halibut, cod, tuna, swordfish, trout, fresh sardines (if you’re lucky enough to find them). Previously, I’ve made this using halibut and salmon. Both were excellent. Truth be told though, for me the fish is merely a vehicle for the tomato dressing a rambunctious mixture started by making basil and garlic oil. An easy task that produces a flavored oil which could be used on anything savory you could dream up and it perfect in this dressing. The tomatoes, after softening and blistering in a hot pan, are combined with the basil oil, sherry vinegar and a shallot to produce a dressing that I’d happily eat with nothing more than crusty bread. Something to consider when you’re making this as doubling the dressing recipe, like the basil and garlic oil, requires so little extra effort.Jump to Recipe
So as not to detract from the vibrancy of of this recipe, I like to serve Basil Salmon with Tomato Dressing simply with little new potatoes and green beans – both of which have been anointed in butter. Although the basil oil does require 20 minutes of your patience to allow the basil and garlic to infuse the oil, this recipe is quick and simple to make. I know you’ll love it – tomatoes and basil together – what’s not to love?! Cheers, Lovoni xo
BASIL SALMON WITH TOMATO DRESSING
- 12 oz cherry or grape tomatoes
- 1/4 cup chopped fresh basil leaves, plus extra for garnish
- 2 tablespoon sherry or red wine vinegar
- 2 tablespoons 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 salmon fillet, with skin on
- 1/3 cup to 1/2 cup olive oil
- 1/2 cup roughly chopped basil leaves and stems
- 2 garlic cloves, smashed and peeled
To make the oil:
- Combine all the ingredients in a small saucepan. Heat over medium until bubbles form around the basil and garlic. Remove from the heat and let steep for 20 minutes (or longer 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; I left some on the vine because they look good). 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 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 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. Carefully flip the salmon and cook a further 3 minutes, depending on the thickness of the salmon. Serve the salmon with the tomato vinaigrette and extra basil leaves.