This dish is best in the summer when fresh tomatoes are available. It’s great with sole as well.
2 Tomato; chopped
1/4 cup Basil; fresh, thinly sliced
1 tablespoon Balsamic vinegar
1 clove Garlic; minced
3/4 teaspoon Salt
1/4 teaspoon Pepper; black, coarsely ground
2 6-oz Salmon filet
1/4 teaspoon Cumin; ground
1/2 teaspoon olive oil
To make the relish, mix the tomatoes, basil, vinegar, garlic, 1/2 tsp of the salt and 1/8 tsp of the pepper in a small bowl and set aside.
Sprinkle both sides of the salon with the cumin and the remaining 1/4 tsp salt and 1/8 tsp pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the salmon, skin-side up and cook about 4 minutes. Turn over the salmon and cook about 1 minute. Reduce the heat and cook covered, until the salmon is just opaque in the center.
Transfer the salmon to a plate and add the relish to the skillet. Increase the heat and cook until the relish is heated through. Once heated move it aside and return the salmon just long enough to reheat it if needed.
Place the salmon on serving plates and spoon the relish over the salmon to serve.
makes 2 servings