Grilled Salmon with Tomato Compote and Basil Oil

Instructions

1. 1

   Prepare the basil oil by blending fresh basil with 0.25 cup of olive oil and 1 tablespoon of lemon juice until smooth. Strain through fine mesh and set aside.

   Tip: Make the basil oil ahead of time for deeper flavor development.

2. 2

   Heat a large grill or grill pan to medium-high heat. Pat salmon fillets dry with paper towels and brush lightly with remaining olive oil.

   Tip: Dry fish ensures better skin crisping and prevents sticking.

3. 3

   Season salmon fillets generously with sea salt and black pepper on both sides. Place skin-side down on the hot grill for 5-6 minutes without moving them.

   Tip: Resist the urge to flip early; this develops a flavorful crust.

4. 4

   Carefully flip the salmon and grill for another 4-5 minutes until the flesh flakes easily with a fork and reaches your desired doneness.

   Tip: The internal temperature should reach 145°F for medium doneness.

5. 5

   While the salmon finishes cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and red onion slices, sautéing for 2 minutes until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

6. 6

   Add halved cherry tomatoes to the skillet along with balsamic vinegar and honey. Stir gently and cook for 4-5 minutes until the tomatoes just begin to break down but retain their shape.

   Tip: The compote should be warm and slightly jammy, not completely disintegrated.

7. 7

   Season the tomato compote with a pinch of sea salt and black pepper, then stir in the remaining lemon juice for brightness.

   Tip: Taste and adjust seasonings as needed for balance.

8. 8

   Transfer grilled salmon to serving plates and spoon the warm tomato compote over each fillet. Drizzle generously with basil oil and serve immediately.

   Tip: Add a fresh basil leaf on top as an elegant garnish.