Ted Allen Salmon
Remember Ted? The OG from Queer Eye, and the host of Chopped on Food Network.
I've met Ted in person at an event in Manhattan when I was a young food blogger and he couldn't have been nicer.
Who knew he could cook? Not me.
I had this recipe in my pinterest file for sometime and boy, am I glad I finally made it. It was so good. 10/10.
Here is how to cook the perfect salmon filets:
Preheat oven 425F. Leaving the skin on (always!), get a skillet nice and hot with olive oil (or canola, which I never use). Season the fish liberally with kosher salt and pepper (Diamond brand kosher salt ONLY please). Sear the salmon filets skin side UP, that means flesh side DOWN. (That is the opposite of what most people tell you, but trust me, it's the only way).
Anyway, cook the salmon with skin facing you for about 3-4 minutes. Carefully flip them over and transfer to a parchment lined baking sheet and roast in the oven for about 10 mintes at 425F.
While the salmon is in the oven, make the yummy sauce.
In a bowl, add a pint of sliced grape tomatoes with a sliced shallot, 2 tbsp red wine vinegar, 1 tbsp capers, 1/2 tsp cumin and 2 tbsp olive oil. A bit of salt & pepper. (I never measure as you know....so of course I added in more capers and cumin!). Add this tomato mixture to the same pan as you just seared you salmon in. Cook it about 6 minutes, until the tomatoes are nice and jammy.
Remove the salmon from the oven and pour this yummy sauce over the fish.
I served it over sauteed spinach, but rice would be delicious too!
We loved this and the next day, cold, it was yummy too.
Try it! Original recipe link here.
Not able to do a lot of prep these days, I brush the top and sides of the filet flesh with Hoisin Sauce before broiling. I put some bits of butter in the broiler pan before putting the filets in.