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salmon with red wine braised cherry tomatoes

(2 ratings)
Recipe by
Marion Wilting

I made this up when I wanted to find a way to get some cherry tomatoes into my mother-in-law who refused to eat them raw. The description may seem lengthy, but, the dish was ready within twenty minutes. You can boil the potatoes the day before and have them ready in the fridge. This was a huge hit with my extremely picky mother-in-law, so I thought I'd save the recipe.

(2 ratings)
yield 2 serving(s)
prep time 15 Min
cook time 40 Min
method Pan Fry

Ingredients For salmon with red wine braised cherry tomatoes

  • 2 md
  • salt and pepper, to taste
  • 1
  • 1 clove
  • 1 Tbsp
    butter or ghee
  • 2
    filets salmon, skinless
  • 1 c
    cherry tomatoes, halved
  • 1 Tbsp
    brown sugar
  • 1/4 c
    dry red wine

How To Make salmon with red wine braised cherry tomatoes

  • 1
    Peel and quarter the potatoes. Boil them in lightly salted water until just soft. Drain and set aside.
  • 2
    Dice the shallot and mince the garlic.
  • 3
    Heat 1/2 Tbsp of butter in a large skillet. Gently fry the salmon fillets on both sides until slightly crisp. Season with salt and pepper. Transfer from the skillet onto a plate. Cover with aluminum foil and set aside.
  • 4
    Wipe the skillet as cleanly as possible. Add the remaining 1/2 Tbsp of butter and gently fry the diced shallot until translucent.
  • 5
    Add the minced garlic. Continue frying until shallots start browning slightly.
  • 6
    Add halved cherry tomatoes. Stir well and push to one side of the skillet.
  • 7
    Add the potatoes to the other side. Fry for two or three minutes more. Add salt to taste to the tomatoes. Then add brown sugar to the cherry tomatoes. Continue frying until the sugar has melted and the potatoes start browning.
  • 8
    Pour the red wine over the tomatoes. Stir and let the alcohol evaporate while the potatoes remain on the other side of the skillet. Some of the liquid will escape and touch the potatoes but don't mind that. Just try to keep them separated and keep stirring the tomatoes until most of the liquid evaporates.
  • 9
    Add the salmon back to the skillet between potatoes and tomatoes. Heat for one minute or so. Then serve with a side of green salad.

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