Blackened Salmon with Sauteed Cherry Tomatoes
By The Gourmet Farm Girl
2 pounds Wild Caught Salmon fillet (or your favorite)
2-3 tablespoons Blackening Seasoning
2 cups assorted fresh cherry tomatoes (sliced if desired)
salt and pepper
1 tablespoon butter
1-2 tablespoons fresh chopped basil
Pre-heat grill to 400 degrees
Rinse fish fillet under cold water and pat dry; brush with olive oil and sprinkle with seasoning.
Lay fillet on a large sheet of aluminum foil brushed with olive oil skin side down. Top with another sheet of foil and fold edges together to form a pouch
Lay foil pouch onto hot grill skin side up; grill for 12 minutes then flip the foil pouch to skin side down and continue to cook for an additional 10-12 minutes.
Note: Once flipped, remove top piece of foil after 8 minutes and check for doneness as each grill is slightly different. Fish is done when flaky and starts to pull apart.
When fish is done remove and tent with foil; let rest; before serving transfer fillet to a serving platter skin side down.
Heat 2 tablespoons of olive oil with 1 tablespoon butter in a medium size skillet; add the tomatoes; salt and pepper to taste; cook over medium high heat till the skins on the tomatoes start to soften and split; 2-3 minutes; remove from heat and pour over the salmon fillet, garnish with fresh chopped basil; serve immediatley.