Makes 4 servings. Difficulty
1 pint grape tomatoes, halved 1 shallot, minced 1 Tablespoon capers, drained and rinsed 2 Tablespoons red wine vinegar Salt and freshly ground black pepper 5 Tablespoons olive oil, divided 1-1/2 lbs. salmon fillet 1/2 teaspoon ground cumin 1 Tablespoon Italian parsley, chopped 1 Tablespoon fresh basil, chopped
Preheat the oven to 325 degrees F.
In a medium bowl, toss the tomatoes with the shallots, capers, 2 tablespoons olive oil and vinegar. Season to taste with salt and freshly ground black pepper. Set aside.
In an oven-proof skillet, heat 1 tablespoon of olive oil. Season salmon fillet(s) with salt and freshly ground black pepper. Add the salmon to the skillet, skin side up. Cook over medium high heat until well-browned on the flesh side. Carefully turn the salmon fillet over. Transfer the skillet to the oven and roast for about 7 minutes or until cooked through. Transfer the salmon to a platter and tent with foil to keep warm. Discard and fat in the skillet.
Place the skillet over medium heat and add the tomato mixture along with the cumin and remaining 2 tablespoons of olive oil. Cook, scraping up any browned bits on the bottom of the skillet, until the tomatoes are softened, about 2 minutes. Pour the sauce over the salmon fillets, sprinkle with fresh herbs and serve.