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–+ servings

Salmon with Tomato, Basil and Shallot Salsa with Aged Balsamic

Seared salmon with tomato and basil.
I dug around for a nice spice blend, and picked one from Penzey's that I haven't used too often. It worked great with the salmon, and the salsa livened the dish up. We really enjoyed this dish, and it was really easy to put together, so I'll probably be making it again soon!
Big Flavors from a Tiny Kitchen - Ashley Covelli
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Servings: 2 servings
Course: Main Dish
Cuisine: American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 1 pound fresh salmon cut into 2 portions
  • Penzeys Mural of Flavor
  • 2 small ripe tomatoes, chopped
  • 1 shallot diced
  • 3-5 fresh basil leaves chopped
  • Extra-virgin olive oil
  • Aged balsamic
  • Kosher salt and freshly ground black pepper to taste

Method
 

  1. Heat 1-2 tablespoons of oil in a large, nonstick skillet over medium-high heat. Sprinkle some of the Mural of Flavor onto one side of each piece of fish, rubbing it in. Add some salt and pepper. Lay the salmon, seasoned side down, into the skillet. Cook until a nice crust forms on one side, and flip, cooking until medium-rare.
  2. Meanwhile, in a bowl, mix tomatoes, shallot, basil and a nice glug of oil. Season to taste with salt and pepper.
  3. To serve, place salmon on a plate and top with a few spoonfuls of the salsa. Drizzle a bit of oil over top, along with some aged balsamic. Enjoy!

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