salmon with red wine braised cherry tomatoes

Name: Salmon With Red Wine Braised Cherry Tomatoes
Prep time: 15 min
Cook time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 medium potatoes; - salt and pepper, to taste; 1 - shallot; 1 clove(s) garlic; 1 tablespoon(s) butter or ghee; 2 - filets salmon, skinless; 1 cup(s) cherry tomatoes, halved; 1 tablespoon(s) brown sugar; 1/4 cup(s) dry red wine

(3 ratings)

Salmon With Red Wine Braised Cherry Tomatoes and Potatoes on a plate.

review

Blue Ribbon Recipe by

Marion Wilting

@MiaInGermany

I made this up when I wanted to find a way to get some cherry tomatoes into my mother-in-law who refused to eat them raw. The description may seem lengthy, but, the dish was ready within twenty minutes. You can boil the potatoes the day before and have them ready in the fridge. This was a huge hit with my extremely picky mother-in-law, so I thought I'd save the recipe.

Blue Ribbon Recipe

Make this salmon with red wine-braised cherry tomatoes when you're looking for an impressive summer dinner but don't want to spend a ton of time in the kitchen. The pan-fried salmon is tender and flaky. While the salmon is the star, the braised cherry tomatoes deserve a space in the spotlight too. They're cooked with shallots and garlic. The addition of wine adds robust flavor. The potatoes are browned in the same pan and soak up a little bit of the wine flavor.

— The Test Kitchen @kitchencrew

(3 ratings)

yield 2 serving(s)

prep time 15 Min

cook time 40 Min

method Pan Fry

Ingredients For salmon with red wine braised cherry tomatoes

2 md

potatoes
salt and pepper, to taste
1

shallot
1 clove

garlic
1 Tbsp

butter or ghee
2

filets salmon, skinless
1 c

cherry tomatoes, halved
1 Tbsp

brown sugar
1/4 c

dry red wine

How To Make salmon with red wine braised cherry tomatoes

1
Peel and quarter the potatoes. Boil them in lightly salted water until just soft. Drain and set aside.

2
Dice the shallot and mince the garlic.
3
Heat 1/2 Tbsp of butter in a large skillet. Gently fry the salmon fillets on both sides until slightly crisp. Season with salt and pepper. Transfer from the skillet onto a plate. Cover with aluminum foil and set aside.
4
Wipe the skillet as cleanly as possible. Add the remaining 1/2 Tbsp of butter and gently fry the diced shallot until translucent.
5
Add the minced garlic. Continue frying until shallots start browning slightly.
6
Add halved cherry tomatoes. Stir well and push to one side of the skillet.
7
Add the potatoes to the other side. Fry for two or three minutes more. Add salt to taste to the tomatoes. Then add brown sugar to the cherry tomatoes. Continue frying until the sugar has melted and the potatoes start browning.
8
Pour the red wine over the tomatoes. Stir and let the alcohol evaporate while the potatoes remain on the other side of the skillet. Some of the liquid will escape and touch the potatoes but don't mind that. Just try to keep them separated and keep stirring the tomatoes until most of the liquid evaporates.
9
Add the salmon back to the skillet between potatoes and tomatoes. Heat for one minute or so. Then serve with a side of green salad.
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