Crispy Skinned Salmon with Tomato Caper Relish
Adapted from The Perfect Pantry
- 2 plum tomatoes, diced
- zest of 1 orange
- 1 teaspoon capers, rinsed and chopped
- 1/4 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons olive oil
- 4 salmon filets (4 to 6 ounces each), skin on
- 2 tablespoons vegetable oil
Heat the oven to 425 degrees.
Combine the diced tomato, orange zest, capers, sugar, vinegar, and olive oil in a small bowl. Season to taste with kosher salt and black pepper and set aside.
Dry the salmon and heat the vegetable oil in an oven safe frying pan over medium high heat. Add the salmon, skin side down, and cook for 3 to 4 minutes, without turning, before transferring the frying pan to the oven. Cook for 10 to 12 minutes or until the salmon is almost cooked through and flakes easily with a fork.
Carefully remove the pan from oven and serve the salmon topped with the tomato caper relish.