Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic ( 2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground pepper
1 ½ tablespoons good balsamic vinegar
1 ½ tablespoons julienned fresh basil leaves
1 ( 2-pound) salmon fillet, cut crosswise into 4 pieces
Preheat the oven to 425 degrees.
Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan.
Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for one more minute. Stir in the tomatoes one teaspoon salt and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomatoes sauce thickens slightly. Off the heat, stir in the vinegar and basil.
Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with the aluminum foil, and allow to rest for 5 minutes.
Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
2012, Barefoot Contessa Foolproof by Ina Garten, All Rights Reserved