Salmon with Tomato, Basil and Shallot Salsa with Aged Balsamic

I was inspired to make a salmon dish tonight, and wanted to give it some Italian flavors. I dug around for a nice spice blend, and picked one from Penzey's that I haven't used too often. It worked great with the salmon, and the salsa livened the dish up. We really enjoyed this dish, and it was really easy to put together, so I'll probably be making it again soon!

Salmon with Tomato, Basil and Shallot Salsa with Aged Balsamic
Ashley Covelli

Serves 2

1 pound fresh salmon, cut into 2 portions
Penzeys Mural of Flavor
2 small, ripe tomatoes, chopped
1 shallot, diced
3-5 fresh basil leaves, chopped
extra-virgin olive oil
aged balsamic
kosher salt and freshly ground black pepper, to taste

Heat 1-2 tablespoons of oil in a large, nonstick skillet over medium-high heat. Sprinkle some of the Mural of Flavor onto one side of each piece of fish, rubbing it in. Add some salt and pepper. Lay the salmon, seasoned side down, into the skillet. Cook until a nice crust forms on one side, and flip, cooking until medium-rare.

Meanwhile, in a bowl, mix tomatoes, shallot, basil and a nice glug of oil. Season to taste with salt and pepper.

To serve, place salmon on a plate and top with a few spoonfuls of the salsa. Drizzle a bit of oil over top, along with some aged balsamic. Enjoy!

Big Flavors Rating: 5 Stars

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