If your garden is beginning to overflow with tomatoes, here is a healthy recipe just in time for the late summer. I pulled this recipe from Ina Garten’s Barefoot Contessa Foolproof cookbook. It includes salmon, onion and garlic, tomatoes, basil and balsamic vinegar.
A super easy recipe, it can be found at the bottom of the blog. Foolproof, this particular Barefoot Contessa cookbook, features amazing recipes that you don’t have to actually be Ina Garten to make! There are many recipes in the cookbook that are also healthy. This recipe is so good for you. The tomatoes and salmon feature plenty of good-for-you antioxidants.
Start with a heated pan, adding some onion and then garlic swirled around in olive oil.
While the onion and garlic saute, wash and then cut the cherry tomatoes in half. I use heirloom cherry tomatoes because they provide a lot of color.
Add the tomatoes, salt and pepper to the pan, cooking for 10-15 minutes.
While the tomatoes cook, cut the basil in strips.
Once the tomato sauce thickens, turn off the heat and stir in the balsamic vinegar and basil.
After the tomatoes are cooked, head out to the grill to cook the salmon. Start it off on foil.
When it’s just about done, put it on the grill to give it some grill marks. How amazing does it look grilled!
Warm up the tomatoes for a minute and it’s ready to serve! Because summer tomatoes are the best, heap on big spoonfuls!
- Heat 3 tablespoons olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 minute longer. Stir in the tomatoes, 1 teaspoon salt and ½ teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Fire up the grill!
- Place salmon skin side up on foil on the grill. After 5-7 minutes, turn the salmon skin side down with a metal spatula. Remove the fish , make sure it’s cooked through, and place on a serving platter and cover with aluminum foil, allow to rest for at least 5 minutes. It will continue to cook for a bit after you remove it from pan.
- Reheat the tomato mixture, season to taste, and serve along the salmon. You can serve at room temperature, hot or warm.
Why Travel, Cooking and DIY? A creative type, I have always loved painting and decorating as a hobby. Upcycling is a real passion. My mom was a Home Ec teacher when we were growing up. I learned a lot from her and because I love hosting get-togethers, I had to step up my game in the kitchen as well. And lastly, my love of travel comes from my Grandma Schmitt.
An Illinois native, I worked in the White House Communications Agency early in my career (President Reagan), prior to returning to Illinois State University to finish my undergraduate and Master's. After a couple of post-graduate internships (minor league baseball and Big Ten Conference), I then worked in college athletics full-time for more than 22 years -- first at the University of South Carolina for 15 years and then at Santa Clara University for the last seven years. We moved to Tampa, Florida in Dec., 2016 after spending 8.5 years in Northern California.