Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
A salmon fillet stuffed with tomato and fresh mozzarella, slow roasted with balsamic tomatoes and finished with basil.
Equipment
- Baking dish
- Small saucepan
- Sharp knife
- Instant-read thermometer
Ingredients
Main Ingredients
- ½ cup balsamic vinegar
- ½ cup dark brown sugar for the reduction
- 2 tbsp dark brown sugar for sprinkling
- 2 tsp olive oil for brushing the dish
- 1 ½ lb salmon fillet bones removed
- 8 small vine tomatoes halved
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 tsp Italian herb seasoning
- ¼ cup fresh basil leaves some chopped, some whole
- 4 oz fresh mozzarella cut into 1/2 inch sticks
- 1 tomato cut into 1/2 inch slices, each halved
Instructions
Cooking
- Make the reduction. Heat the oven to 275 degrees F. Simmer the balsamic vinegar and 1/2 cup brown sugar until thick, then set aside.
- Prep the fish. Brush a baking dish with oil, set the salmon skin side down, and add the halved tomatoes cut side up. Season with salt, pepper, herbs, 2 tablespoons brown sugar, and chopped basil.
- Stuff. Cut three shallow cuts 1/2 inch deep along the salmon and tuck in alternating tomato and mozzarella slices.
- Bake. Drizzle with some of the balsamic mixture and bake 30 minutes, then broil 2 to 3 minutes until the thickest part reads 145 degrees F.
- Garnish. Top with fresh basil and extra balsamic drizzle and serve warm.
Notes
Substitutions: Roma tomatoes can replace vine tomatoes, and thick steelhead trout can replace salmon.
Tips: Keep the cuts shallow, chill the mozzarella, and watch the broiler closely.
Storage: Refrigerate for up to 3 days and reheat gently to 165 degrees F.