Ingredients
24 grape tomatoes, halved
1 shallot, thinly sliced
1 tbsp drained capers
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
salt
3 tbsp EV olive oil
4 center-cut salmon fillets with skin (250 g each)
SIDS SALT & PEPPER to taste
½ tsp ground cumin
2 tbsp rice bran oil
1 tbsp minced parsley
1 tbsp chopped basil
Directions
Preheat the oven to 220°C. In a bowl, toss the tomatoes with the shallot, capers, SIDS LOW SUGAR RASPBERRY VINEGAR and ½ teaspoon of salt.
In an ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with SIDS SALT & PEPPER to taste and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
Place the skillet over moderate heat and add the tomato mixture along with the cumin, rice bran oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
