Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce. However, my version has no garlic (we don’t like it) and no anchovies, as they would overpower the salmon. This main course is ready in 30 minutes, which along with the ingredients are a few of my favorite things.
Seared Salmon with Tomato-Shallot Ragoût
- 2 6-oz Wild Salmon Fillets
- 1/4 tsp Piment d'esplette
- 1/4 tsp Sweet Paprika
- 1/8 tsp Salt
- 2 tbsp Full-Flavored Olive Oil
- 3 oz Shallots peeled and cut into chunks
- 3 oz Sweet Cherry Tomatoes
- 2 tbsp Capers rinsed and drained
- 5 Olives pitted and quartered lengthwise
- 5 sprigs Fresh Thyme for the leaves
- 2 tbsp Unsalted Butter divided
- Heat the olive oil in small saucepan over medium heat.
- Add the shallots and tomatoes; reduce heat to medium-low and cook for 20-25 minutes, until shallots are soft and tomatoes have begun to pop.
- While the shallots and tomatoes are cooking, wash and dry the salmon and place skin-side down on a plate.
- Mix the Piment d’Esplette, paprika, and salt in a small bowl, and gently rub the mixture into the flesh of the salmon, but not the edges. Set aside while you finish the ragoût.
- Preheat the oven to 350°F/180°C.
- Add the capers, olives, and thyme to the shallot-tomato mixture and cook for 5 minutes longer. Remove from the heat and cover to keep warm.
- Over high heat, melt 1 tablespoon butter in a skillet large enough to hold both fillets. When the foaming has subsided, add the salmon (skin-side up) and sear for 1-2 minutes until golden brown. Turn the salmon skin-side down and place in the oven for 3-4 minutes.
- While salmon is in the oven, return the ragoût to medium-low heat and stir in remaining tablespoon of butter.
- Serve salmon skin-side down, spooning ragoût on the top and side of the fish.