Description
A flavorful and elegant dish, this Caprese Stuffed Salmon with Balsamic Roasted Tomatoes pairs the richness of salmon with fresh mozzarella, juicy tomatoes, and aromatic basil. The balsamic reduction adds a sweet and tangy touch, while the slow roasting preserves the tenderness of the fish. Perfect for a sophisticated weeknight dinner or a special occasion meal.
Ingredients
Units
Scale
For the Balsamic Reduction:
- 1/2 cup Balsamic Vinegar
- 1/2 cup dark brown sugar
For the Salmon:
- 1 (1 1/2-2 pound) salmon fillet, bones removed, skin side down
- 2 teaspoons olive oil
- 8–12 Campari tomatoes (or Roma tomatoes), halved
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian herb seasoning (optional)
- 2 tablespoons dark brown sugar
- Fresh basil leaves, chopped and whole
- Fresh mozzarella, sliced into 1/2×1/2-inch rectangular sticks
- Fresh tomatoes or Roma tomatoes, cut into 1/2-inch slices and halved
Instructions
- Prepare the Balsamic Reduction:
In a small saucepan, combine the balsamic vinegar and brown sugar. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer until the sugar dissolves and the reduction thickens. Once ready, set the balsamic reduction aside. - Prepare the Salmon and Tomatoes:
Preheat the oven to 275°F. Brush a baking dish or pan with 2 teaspoons of olive oil and place the salmon, skin side down, in the dish. Arrange the halved tomatoes (still on the vine if possible) around the salmon. Season the salmon and tomatoes with kosher salt, freshly ground black pepper, Italian herb seasoning (if using), brown sugar, and some chopped basil leaves. - Make Cuts in the Salmon:
Use a sharp knife to make three cuts (½-inch deep) along the length of the salmon: one down the middle and one in the center of each half. These cuts should not go all the way through the salmon. - Stuff the Salmon:
Drizzle the salmon with a bit of olive oil, then stuff the prepared cuts with alternating slices of mozzarella and tomato. - Drizzle with Balsamic Reduction:
Drizzle the balsamic-sugar mixture evenly over the salmon and tomatoes. - Bake the Salmon Slowly:
Bake the salmon at 275°F for 30 minutes, or until it is tender when tested with a fork and the internal temperature in the thickest part reads 115°F. Note: The salmon may appear slightly underdone when cooked slowly. - Broil for Color:
Turn the oven temperature to broil and broil the salmon for 2-3 minutes, or until it begins to develop color. Watch closely to avoid over-cooking. - Check and Serve:
Use a meat thermometer to ensure the salmon’s internal temperature reaches 120°F-125°F. Once done, remove it from the oven and sprinkle with whole basil leaves. Serve immediately and enjoy!
Notes
- Ensure that the salmon reaches an internal temperature of at least 120°F before consumption for safety and best flavor.
- A sheet pan or shallow baking dish large enough to fit the salmon and tomatoes comfortably is recommended. Avoid overcrowding the pan.
- Baking the salmon skin-side down retains moisture and ensures even cooking.
- Broiling adds a nice color and caramelization to the dish. Don’t skip this step for a perfect finish.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 fillet
- Calories: 345
- Sugar: 15g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
