≡   Categories
Baked Salmon Topped With Warm Cherry Tomato Salad Recipe

8 lrg sliced cherry tomatoes - (abt 2/3 c.)
3 x green onions thinly sliced
2 Tbsp. diced celery
1 Tbsp. balsamic vinegar
2 tsp extra virgin olive oil
2 tsp light brown sugar - (lightly packed)
1/4 tsp dry basil
1/4 tsp celery seed Salt to taste Freshly-grnd black pepper to taste
2 x salmon filets - (5 ounce ea) skin removed, rinsed, and blotted dry Extra virgin olive oil spray Salt to taste Freshly-grnd black pepper to taste


For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, extra virgin olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, till hot and well mixed, about 1 minute. For the Salmon: Lightly spray top of filets with extra virgin olive oil spray. Generously season with salt and pepper. Place salmon oiled-side up on foil-lined baking sheet sprayed with extra virgin olive oil spray. Bake at 450 degrees till sizzling and fish flakes with fork, 6 to 10 min, depending on thickness of filets. Place filets on hot dinner plates and spoon Cherry Tomato Salad with juices on each. Serve warm. This recipe yields 2 servings. NOTES :

Source: cookeatshare.com