Pan-roasted salmon with tomato vinaigrette from Food & Wine Annual Cookbook 2008: An Entire Year of Recipes (page 145) by Food & Wine and Dana Cowin and Kate Heddings

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Notes about this recipe

  • nicolepellegrini on July 17, 2020

    Made this with some local plum tomatoes instead of cherry tomatoes (which aren't my favorite). Very nice and simple, great for a hot summer day when you don't want to fuss too much. Just enough cumin to give it a little extra flavor without being overpowering, and the cooking technique gave the salmon a perfect crust while not getting overcooked.

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