This first time this dish happened it was definitely not planned. It was sort of an accident, and sort of not. I made things up as I went along, I crossed my fingers and silently prayed I’d put something delicious on the table. I must have been on good behavior, because my prayers were answered. I think I even surprised myself with the outcome of the meal. But after patting myself on the back for a meal well done, I was immediately devising ways to alter and improve my Salmon with Warm Tomato Salad.
When people hear that I went to culinary school, most of them automatically assume I make great food, all the time, on a regular basis. Thank you for your vote of confidence, I love you for that! I would be overjoyed if that happened every time I went into the kitchen. But, just like everyone else, I have my fair share (and then some) of cooking failures. I overcook things, I burn things, I forget to add curcial ingredients, and sometimes I create recipes that are great on paper but not so much in real life. But every so often a true gem comes out of the kitchen….this is one of those gems.
On nights when I don’t have a lot of time to spend in the kitchen, this Broiled Salmon with Warm Tomato and Edamame Salad makes the perfect dinner, coming together in just 30-40 minutes (that’s total prep and cook time)! While broiled salmon is delicious, I’m not gonna lie, the topping is what realllllly makes this meal. Warm, soft tomatoes, sweet strands of red onion, edamame and a refreshing burst of fresh cilantro fill your fork with a delicious compliment of flavors that keep you going back for more.
Serve your fish on a bed of sauteed leafy greens like, chard or spinach, or add some quinoa, brown rice or couscous on the side. And, if salmon isn’t your thing, substitute tilapia, grouper, red snapper or mahi-mahi – just be sure to adjust the cook time based on the thickness of the fish.
Broiled Salmon with Warm Tomato and Edamame Salad
3 tablespoons olive oil, divided
4 6-ounce salmon fillets, skin on
1 medium red onion, halved & sliced thin
2 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup frozen edamame, defrosted
1/4 cup fresh cilantro, chopped
fresh ground pepper
Prepare the broiler by turning it on the low setting.
Cover a large baking sheet with aluminum foil. Use a pastry brush to lightly coat each fillet with olive oil, using 1 tablespoon of oil total. Place the fillets skin side down on the baking sheet, and season each piece of salmon with salt & pepper. Set aside.
Heat the remaining 2 tablespoons of oil in a large saute pan, over medium heat. Add the onions and cook, without obtaining any color, for 5 minutes. Stir in the tomatoes and season with salt & pepper. Cook until the tomatoes begin to soften, about 10 minutes. Stir in the edamame and cook for another couple minutes. In the last minute of cooking, stir in the cilantro. Taste, and season with additional salt and pepper, if necessary.
Once you start cooking the onions, put the salmon in the oven and broil for 6-10 minutes, depending on the thickness of the fish. (The fillet in the photos was on the thick side and cooked for about 9 minutes). Remove the fish from the oven. Slide a spatula between the skin and flesh of the fish (this should be very easy, and the skin will stay stuck to the foil), and transfer the fish to a plate. Top with warm tomato & edamame salad, and serve immediately.