Pan-Seared Salmon with Cherry Tomato Cresenza Sauce
Recipe type: Main dish (plat)
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
A quick, easy small plate (entrée) or main dish (plat), full of flavor. Acid in the lightly cooked tomatoes works with acidic white wines, but also reds with a bit of acidity as long as they are not too tannic. This dish was great with both the Cantini Colterenzio Vernatsch (Shiava) ad Pinot Grigio.
  • 2 6-ounze pieces of salmon, center cut, skin on
  • sea salt
  • olive or coconut oil
  • ½ cup yellow onion, finely chopped
  • splash of red wine
  • 1 cup chunky tomatoes in juice
  • handful of cherry tomatoes
  • Cresenza cheese
  • Black pepper
  • mixed baby greens for two
  1. Heat a teaspoon or two of oil in frying pan over medium-high. Sprinkle the salmon with sea salt, then pan sear, flesh side down, for a minute or two. Turn and sear the skin side. Depending on thickness, this will take 3 to 6 minutes. You want the flesh to get slightly browned while the middle remains pink. Remove the skin and set aside uncovered.
  2. Wipe out the pan, add a little oil and heat to medium. Sauté the onion until soft and translucent.
  3. Deglaze with a tablespoon or two of red wine- you want most the wine to evaporate.
  4. Stir in the tomatoes and their juice, season with sea salt. Add the cherry tomatoes.
  5. Turn the heat down to medium-low and let the tomatoes cook 3 to 5 minutes, partly covered. The mixture will have some liquid but you want it thicker and not too runny.
  6. Cresenza is a soft cheese. Scoop about ¼ cup of cheese into the sauce and stir. It’s OK if it doesn’t melt. Taste and adjust seasoning adding more sea salt and black pepper as desired.
  7. Place the salmon in the sauce while you quickly process the greens. Breaking the fish into chunks is nice.
  8. In a large bowl, toss the amount of greens you want for two with a smidgen of nice olive oil and a sprinkle of sea salt. Divide between two plates.
  9. Using a large spoon, spoon the sauce and fish over the greens. Enjoy immediately with your favorite bread and wine.
I previously made this with Feta cheese and trout, also delicious.
Recipe by Savor the Harvest at