Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
A delightful dish combining savory salmon fillet with fresh tomatoes, mozzarella, basil, and a rich balsamic reduction, perfect for any occasion.
Ingredients
For the balsamic reduction
- ½ cup Balsamic Vinegar
- ½ cup dark brown sugar
For the salmon
- 2 teaspoons olive oil For brushing the baking dish
- 1 ½ - 2 pound salmon fillet (bones removed)
- 8-12 pieces Campari Tomatoes (or Roma tomatoes), halved On the vine if possible
- 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 ½x½-inch rectangular sticks)
- Fresh tomatoes or Roma tomatoes (cut into ½-inch slices, then each slice cut in half)
Instructions
Preparation
- Preheat your oven to 275°F.
- In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a boil, then reduce heat to low and simmer until the sugar dissolves and the mixture thickens. Set the balsamic reduction aside.
- Brush a baking dish or baking pan with 2 teaspoons of olive oil and place the salmon skin side down in the dish. Place the tomatoes, still attached to the vine, on each side of the salmon.
- Sprinkle the salmon and tomatoes with salt, pepper, Italian herb seasoning (if using), 2 tablespoons of brown sugar, and chopped basil.
- Make three cuts (½-inch deep) along the length of the salmon. Make one cut down the middle and one cut down the middle of each half. The cuts should not go all the way through the salmon.
- Drizzle the salmon with olive oil. Stuff the tomato and mozzarella slices into the cuts of the salmon, alternating between the tomato and mozzarella slices.
- Drizzle the salmon with the balsamic-sugar mixture.
Cooking
- Bake the salmon at 275°F for 30 minutes or until tender when tested with a fork or when it reaches an internal temperature of 115°F. The salmon may look a little underdone, which is fine for this slow-baked method.
- Leave the salmon in the oven and turn the temperature to BROIL. Broil for 2-3 minutes, until the salmon gets some color. Keep a close watch during this step.
- Check the temperature of the salmon with a meat thermometer; it should read between 120°F and 125°F.
- Remove the salmon from the oven and sprinkle with fresh basil leaves before serving.
Notes
Use fresh ingredients whenever possible; it makes a significant difference in flavor. You can customize the stuffing by adding your favorite herbs or spices. Make sure to check the salmon with a meat thermometer to avoid overcooking.