pan-roasted salmon with sweet tomato vinaigrette

[simplyjeska]

After living in Cambridge for over 10 years, I finally joined the Cambridge Public Library. I spent a lot of time at my hometown library growing up, so it was nice to walk up and down the shelves knowing I could have any book I wanted for free! I borrowed a few cookbooks, and I've been trying quite a few new recipes in the last week. I'll post

Comments

[phaedrus1313]

Perhaps this goes without saying, but make sure of course that your skillet is oven-safe to 425 degrees! Many of mine are safe only to 350 degrees; in that case, I'd transfer the salmon to a baking sheet and back again.

Also -- olive oil _and_ vegetable oil in the vinaigrette? Interesting.

Lee

[simplyjeska]

yeah, the oven-safe to 500-700 degrees is one of the reasons why i got some new pans when we got married. it's nice to be able to finish things off in the oven, but in this case, a transfer to the toaster oven pan would work just as well.

since this isn't cook's illustrated, i'm not sure what the reasoning is behind two types of oil for the vinaigrette. i don't think it made much of a difference. next time, i'll probably just saute some tomatoes and onions with capers and italian spices. i don't think any oil is really necessary.

looks good!

[k8andcat]

though... capers? i'm still afraid to try them!

hope you're doing well jess :)

[walther]

one of my friends went through her four years at harvard believing that capers were bird testicles.

[cychan]

Is that why they taste so good??