Saucy Skillet Salmon Recipe

I firmly agree with that whatever is better with a sauce — make a dish saucy and i am offered — so you bet this short salmon dinner has me swooning. It’s cooked in a clean tomato-primarily based sauce that’s punched up with garlic, balsamic, and a touch of clean thyme so it’s a little candy and a bit tangy. After the fillets absorb as a great deal of the flavorful juices as they can, the relaxation is left for the couscous it’s served over, which ensures that not one bit of it will go to waste.

Saucy dinners have a manner of feeling extra dressed up than most, but this recipe is as brief and smooth as they come. The sauce comes collectively within the meals processor or blender (cherry tomatoes, garlic cloves, olive oil, balsamic vinegar, and thyme are definitely blitzed some instances to marry their flavors whilst still letting each sing out on its own) and then the salmon fillets are pan-seared, skin-facet down, to make sure that their skin receives cracker-like earlier than they’re flipped over and completed with a short braise inside the colourful sauce. Served over couscous to seize every drop of sauce, this salmon dinner is a show-off so that it will infrequently make you sweat.

INGREDIENTS

• 2 teaspoons balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon kosher salt, plus more for seasoning
• Freshly ground black pepper
• 4 (6-ounce) skin-on salmon fillets
• 2 pints cherry tomatoes (about 20 ounces or 4 cups total)
• 2 cloves garlic, smashed
• 3 tablespoons olive oil, divided
• Cooked couscous, for serving

INSTRUCTIONS

1. vicinity the tomatoes, garlic, 1 tablespoon of the oil, vinegar, thyme, 1/four teaspoon salt, and some grinds of black pepper in a blender or meals processor outfitted with the blade attachment. Pulse some times till mixed and saucy but still a bit chunky; set apart.
2. Use a paper towel or smooth dish towel to pat each salmon fillet dry on each aspects (to save you them from sticking to the pan). Season on both facets with salt and pepper.
3. warmness the ultimate 2 tablespoons of oil in a huge skillet with a lid over medium-excessive warmness till shimmering. region the salmon skin-facet down inside the skillet, then press down on them so that the pores and skin is in even contact with the pan and browns calmly. reduce the warmth to medium-low and cook without transferring, gently pressing down on fish from time to time, till the perimeters are cooked midway up the fillets, 6 to nine mins, relying on the thickness of your fillets. switch the salmon pores and skin-aspect as much as a plate.
4. Pour the tomato mixture into the skillet and bring it to a simmer. go back the salmon pores and skin-aspect as much as the pan, nestling them in the sauce. cowl and continue to simmer for two to five mins, depending at the thickness of your fillets. An instantaneous-examine thermometer into the center of the thickest fillet have to study a hundred and twenty°F to one hundred thirty°F for medium-uncommon or a hundred thirty five°F to 145°F in case you select it greater nicely-executed. Serve the salmon, skin-facet up, with masses of its sauce, over cooked couscous.