From Relaxed Cooking with Curtis Stone
16 cherry tomatoes
2 tsp. plus 1/4 c. extra-virgin olive oil
salt and freshly ground black pepper
4 6 oz. salmon fillets, skin on (I found mine individually vacuum sealed in the fish section)
1/2 c. fresh lime juice (or 3 tbsp. concentrated lime juice)
1/4 c. grapeseed oil (available with the other oils in the market)
4 oz. mixed baby lettuce leaves (I used a mix of baby leaves)
Preheat over to 375 degrees. Place the tomatoes on a small baking sheet and drizzle with 2 tsp. olive oil. Sprinkle with salt and pepper. Roast tomatoes in oven for about 8 minutes, or until they begin to split. Remove the tomatoes from the oven and let them cool slightly.
Meanwhile, using a sharp knife, score the salmon fillets. Sprinkle salmon with salt and pepper. Place salmon, skin-side down, in a cold, large heavy non-stick saute pan. Place the pan over medium-low heat (I left it there about 2 minutes). Increase the heat to high and cook for 2-3 minutes,or until the skin is golden brown. Turn the salmon over and cook for 1 to 2 minutes longer, or until the salmon is just pink in the middle.
Place the lime juice in a bowl and slowly whisk in the grapeseed oil and the remaining 1/4 c. olive oil. Season with salt and pepper. Mount the lettuce on plates. Arrange the salmon and roasted tomatoes over the salads. Drizzle some of the vinaigrette over the salmon and salads, and serve.
NOTE: Yes, there's two types of oil in this recipe, but EVOO has good fat, and the grapeseed oil has omega acids! So go for it. :)