Pan-Roasted Salmon with Tomato and Herb Cream
Chef/Cook: Preston Dishman

Estimated Prep Time: 5 minutes
Estimated Cooking Time: 10-12 minutes
Yields 4 servingss

•	4 boneless skinless filets of Salmon, 5oz each
•	Vegetable oil

•	2 Tablespoons butter
•	2 Tablespoons shallots, finely diced
•	½ pint cherry tomatoes, quartered
•	½ cup white wine
•	2oz heavy cream
•	1 Tablespoon fresh basil leaves, chopped

•	Ovenproof skillet (medium)
•	Saucepan (small)
•	Chef or Santoku knife (your preference)
•	Cutting board

Preheat oven to 425 degrees. In a medium-sized ovenproof skillet, over medium heat on stove, heat a thin layer of vegetable oil. Season the salmon with salt and pepper. Add salmon filets to the pan skinned side up for 1 minute. Transfer pan to the oven. Cook 10-12 minutes, or until salmon is cooked to desired temperature.

While salmon is cooking, in a small saucepan sweat shallots in the butter. Add tomatoes. Cook for two minutes then add wine. Simmer until liquid is almost fully reduced. Add cream. Reduce by half. Remove from heat. Add chopped basil. Season with salt and pepper.

Spoon warm sauce in the center of four plates. Remove salmon from oven. Place a salmon filet on each plate, skinned side down. Serve immediately.