Pan-Seared Salmon with Cherry Tomatoes and Mozzarella2018-03-06
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- 4 (4-ounce) fresh or frozen salmon filets
- salt and pepper
- 2 teaspoons flour
- 1 and 1/2 tablespoons olive oil*
- 1 medium to large shallot, sliced
- 2 cloves garlic, smashed and sliced thin
- 2 cups (12 ounces)** red or yellow cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 12 ounces marinated mozzarella balls***
- 1 tablespoon fresh oregano, to garnish, optional
Thaw the salmon if it is frozen. Use paper towels to dry the salmon on both sides.
Season the skin side with salt and pepper (if there’s no skin then it doesn’t matter.) Sprinkle the filets with about 1 teaspoon of flour.
Heat a wide skillet over medium high heat. When it is very hot, add 1 and 1/2 tablespoons oil to the pan.
Sear the salmon, skin side down, for about 3-4 minutes, until the bottom is very brown. Before flipping, sprinkle the untreated side of the salmon with salt, pepper, and the other teaspoon of flour.
Flip the salmon, adding more oil if necessary. Cook for 1 more minute, maybe 2, just until the salmon is barely starting to flake. Remove to a plate and cover. (I stick mine in the microwave; not on, just to reserve the heat.)
Add a little more oil to the pan, if it is dry. Lower the heat to medium and add the shallots. Saute for 1-2 minutes, then add the sliced garlic. Cook for another 1-2 minutes until garlic is fragrant.
Wash your tomatoes and use a serrated knife to halve any large ones. Add the tomatoes to the pan. Cook another 3-5 minutes, until the tomatoes begin to soften and a few have popped.
Use a knife to half the olives, if you want. Stir them into the pan and turn off the heat.
Return the salmon to the pan.
When it has cooled down a bit, add the mozzarella balls. You don’t want them to melt or even loose their shape, so wait it out.
Sprinkle with fresh oregano, or 1-2 teaspoons dried is great too
Serve hot! I plated this on a bed of arugula and spinach. Roasted potatoes would be a great side dish.