This dish is best in the summer when fresh tomatoes are available. It's great with sole as well.
To make the relish, mix the tomatoes, basil, vinegar, garlic, 1/2 tsp of the salt and 1/8 tsp of the pepper in a small bowl and set aside.
Sprinkle both sides of the salon with the cumin and the remaining 1/4 tsp salt and 1/8 tsp pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the salmon, skin-side up and cook about 4 minutes. Turn over the salmon and cook about 1 minute. Reduce the heat and cook covered, until the salmon is just opaque in the center.
Transfer the salmon to a plate and add the relish to the skillet. Increase the heat and cook until the relish is heated through. Once heated move it aside and return the salmon just long enough to reheat it if needed.
Place the salmon on serving plates and spoon the relish over the salmon to serve.
Out of salmon but when I saw the recipe I thought it would be good with sole as well. It was great. The wife says a keeper for sure.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 2|
|Calories from Fat: 212 (54%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 93.5mg||29 %|
|Sodium 109.2mg||4 %|
|Potassium 962.6mg||25 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.5g|
|Protein 36.3g||52 %|
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Calories per serving: 392
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