Pan-Roasted Salmon with Tomato Relish. The salmon is caramelized on the outside to give it a nice crispy texture with a flakey and moist center. August is also tomato season and the tomato relish is a refreshing burst of flavor to accompany the salmon. While salmon is cooking, in a medium bowl, combine chopped tomatoes, chopped olives, lemon zest, lemon juice, parsley, salt and pepper.

Place a medium non-stick pan over medium heat. Roasted Salmon With Tomato Basil Relish Salmon goes especially well with relishes, salsas, and other sauces used to flavor it before, during, or after cooking. Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. You can have Pan-Roasted Salmon with Tomato Relish using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pan-Roasted Salmon with Tomato Relish

1. Prepare 2 of filets of salmon (about 6-8 oz. each).
2. You need 2 cups of cherry tomatoes.
3. It's 1 of shallot (about 1/4 cup finely sliced).
4. You need 2 tbsp of fresh parsley.
5. It's 1 tbsp of balsamic vinegar (can substitute red wine vinegar).
6. It's 3 tbsp of extra virgin olive oil.
7. You need 2 tbsp of vegetable oil.
8. Prepare of kosher salt.
9. You need of black pepper.

The recipe is from Ted Allen's cookbook, The Food You Want to Eat. Arrange tomatoes and lemon slices around salmon and drizzle with garlic and herb mixture. A simple, zestful relish that makes a quick and delicious hors d'oeuvre when served on toasted sourdough bread rounds. It's also nice for giving a flavor boost to roast chicken or fish.

Pan-Roasted Salmon with Tomato Relish step by step

1. Start to prepare the relish by slicing the cherry tomatoes into quarters, dicing the shallot, and chopping the parsley. Add to these ingredients the balsamic vinegar and extra virgin olive oil, and season to taste with kosher salt and black pepper. Cook this mixture on medium heat until it has a pasty consistency. Set aside..
2. Prep the salmon by drying it thoroughly with paper towels. Once dry, season both sides with kosher salt and pepper..
3. Heat 2 tbsp of vegetable oil in a 12" stainless steel skillet on medium-high heat until the oil shimmers. Once hot, add the salmon filets skin side down. Immediately turn down the heat to medium-low. Hold the filets flat with a metal fish spatula for the first minute of cooking to prevent them from warping. After this, allow them to cook for another 5 minutes..
4. Flip the fish and cook on the other side until an instant-read thermometer inserted into the thickest part registers 120 F (anywhere from 1-5 minutes, depending on the thickness of the filet). If the skin is stuck to the pan when you try to flip the filet, continue cooking it on the first side until it releases easily..
5. Once finished, allow the fish to rest on a paper-towel-lined plate for another 5 minutes before serving. When ready to serve, add the relish. Serve with a side (pilaf rice in photo)..

Transfer salmon to serving plates and add the tomato mixture to skillet. Be careful to watch the herb topping as it burns easily when overcooked. Combine tomatoes, onions, red wine vinegar, olive oil, and oregano in small bowl. While the salmon is roasting and then resting we have more than enough time to prepare the relish and the salad. Refreshing Flavors- Pineapple has two seasons- all winter and mid to late summer.