Simple Stove-To-Oven Salmon with Tomato and Shallot Compote

Simple Stove-To-Oven Salmon with Tomato and Shallot Compote

I believe my love for salmon stems from spending most of my life in the Pacific Northwest. My childhood spent on boats in the Puget Sound fishing for salmon that my father later grilled up with onions and lemon slices. For appetizers, my mother always laid out smoked salmon with cream cheese. During the summer, I prefer to grill it but in spring, at the start of salmon season when it’s raining outside, I use this stove-to-oven method. Sometimes, when I forget to keep things simple, I make a little compote of shallots and tomatoes to spoon on top.

For Salmon
4 salmon fillets of roughly the same size and thickness
Olive oil
Kosher salt
Freshly ground pepper

For Tomato and Shallot Compote
2 tablespoons olive oil
2 shallots, peeled and chopped
1 cup cherry tomatoes, halved
1/2 teaspoon kosher salt
Freshly ground pepper
2 sprigs fresh thyme, leaves removed, stems discarded

Salmon
Preheat your over to 450 degrees Fahrenheit. Next, heat a dry, ovenproof sauté pan on the stove over high heat until it’s piping hot. I love my cast iron pan for this. Brush all sides of your salmon pieces with olive oil. Liberally season the skinless top and sides with salt and pepper.
When your pan is piping hot, place the salmon fillets. flesh side down, in your pan and let them cook over medium heat for 2 to 3 minutes. Don’t move them. Don’t touch them. You want to sear the tops of your fillets so they develop a nice crust. Carefully flip your fillets over, trying not to break the crust, then pop the pan in the oven for 5 to 7 more minutes or until the salmon flakes easily with a fork but is still moist. The salmon will continue to cook even when its out of the oven, so better to pull it out a smidge early rather than too late. Insert a metal spatula in between the flesh and the skin. Your salmon should slip right onto your spatula, leaving the skin behind.

Tomato and Shallot Compote
Heat the olive oil in a pan. Add the shallots and the salt and pepper and cook over low heat for 5-6 minutes or until the shallots are beginning to soften. Add your tomatoes and the thyme leaves and cook another 4-5 minutes until softened. Spoon the warm compote on top of your salmon fillets.

YIELD: 4 fillets for 4 people