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10 Minute Balsamic Salmon with Tomato Avocado Salad

When cooking at home, most people have two requirements: make it quick and make it healthy. With tomato season just around the corner, quick and healthy is easy peasy. A ripe, farm fresh tomato is all you need as the base for a great meal.

In just 10 minutes, you can put together this beautiful dinner that is as simple as it is healthy. Cooking the salmon over a high heat creates a delicious crust more often seen in restaurants style dinners. Once you cook it this way, it’s almost guaranteed you’ll never cook it another way again. The balsamic reduction adds a sweet acidity that brings together the brightness of the salad and the richness of the salmon. This recipe reminds us that using the freshest ingredients means less effort in the kitchen.

Ingredients

  • 1/2 cup good quality balsamic vinegar
  • Kosher salt
  • Good quality extra virgin olive oil
  • 2 fresh center cut salmon filets—skin removed
  • 10 oz grape tomatoes
  • 1 avocado

Directions:

  1. In a small saucepan, heat 1/4 cup of the balsamic vinegar with a pinch of salt. Bring to a boil and reduce and allow to simmer until meal is ready to plate.

  2. Heat oven to 425F. Add a splash of olive oil to an ovenproof pan and put on the highest heat setting on the stovetop. Let heat until the oil is smoking.

  3. While pan is heating, prepare the salmon by rubbing each filet with 1 Tbsp of olive oil. Season them with 1/2 tsp of salt and 1/4 tsp of pepper.

  4. Once oil is smoking, place salmon in the pan skin side up and don’t touch or move them for 2 full minutes. This will create a delicious crust. Flip salmon and let cook for 1 minute on the other side. Remove the pan from the heat and place in oven for 4 minutes, allowing the salmon to continue cooking.

  5. Keeping an eye on the salmon while it’s cooking, slice the tomatoes in half and cube the avocado. Place them in a large bowl and stir in 2 Tbsp of the olive oil, the rest of the balsamic vinegar, 1.5 tsp of kosher salt, and 1/2 tsp of pepper.

  6. Serve salmon over a bed of the salad with a heavy drizzle of balsamic syrup.

Andrea LeTard is a personal chef, cooking instructor, and creator of Andrea’s Cooktales, a recipe website and video series where there’s a story behind every recipe. Her recipes are what she calls “next-generation southern” – fun and fundamentally southern with a modern twist using fine, fresh, and unexpected ingredients. She is a regular contributor on Local Memphis Live, her recipes have been featured on The Today Show, and she was chosen as a Top 100 contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram, and Twitter or read her blog and watch her video series at http://www.andreascooktales.com.

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