Karl - if you're reading this, I think Kepler likes lemon juice. He tries to attack the little lemon after he gets a mouthful. Go figure.
The Meal Plan from week of June 6:
Sun (S) weenie wraps and tater tots (sometimes ya just gotta...)
Mon (yoga) leftover weenie wraps
Tues - Grilled Salmon and roasted tomatoes
Wed - leftover salmon pasta salad
Thurs (yoga) - leftover pasta salad
Fri - leftover pasta salad
Sat (L) leftovers (S) scrounged...
Lunches - bagel sandwiches
Seared Salmon with Roasted Tomatoes (Ckng Lght, June 2017) gluten free
A super easy dish that I simplified a bit more by cooking the salmon on the grill and skipping the oven completely. The Husband pre-heated the grill to 350*, I seasoned the fillet with a bit of salt and pepper, and grilled it for 10 minutes checking once for doneness. While filet was cooking, I continued with sauteing the onions, tomatoes and basil.
I would make this again. Total YUM! Don't skip the balsamic vinegar - it really brings the whole dish together: the sweet tomatoes and onions, the bright basil, the flavorful salmon - with a hit of tart tangy balsamic.
Cooking tip - cook extra salmon and use the leftovers in a pasta salad for the next couple nights dinners.
|photo from cookinglight.com|
1 1/2 tablespoons olive oil, divided
4 (6-oz.) salmon fillets, about 1 in. thick
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2/3 cup thinly sliced shallots
3 cups cherry tomatoes
1/2 cup torn basil leaves, divided
2 tablespoons balsamic vinegar
Preheat oven to 500°F. Line a rimmed baking sheet with foil.
Heat 1 tablespoon oil in a large cast-iron skillet over high. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add fillets to pan; cook 4 minutes on one side or until golden brown. Place fillets, seared side up, on prepared baking sheet; bake at 500°F for 4 minutes or until desired degree of doneness.
Return skillet to medium-high. Add remaining 1 1/2 teaspoons oil to pan. Add shallots, and sauté 2 minutes. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, tomatoes, and 1/3 cup basil; cook 2 minutes or until tomatoes begin to break down. Stir in vinegar, and cook 1 minute.
Place 1 fillet on each of 4 plates; top evenly with tomato mixture and remaining basil.