Ingredients:

2-6oz Salmon Filets

Kosher Salt

2 Tbs. vegetable oil

2 cups cherry tomatoes

1 shallot

2 garlic cloves

3/4 cup chicken stock

1 Tbs. lemon juice

1 Tbs. unsalted butter

basil

Method:

Pat salmon dry with a paper towel.

Sprinkle with salt and add 1 Tbs. oil to fry pan and heat over medium high. 

Place salmon skin side down and cook for 4-5 mintues. Then flip and continue to cook for another 30 secs. Remove salmon and let rest.

Discard any excess oil from the same pan and add cherry tomatoes. Blister the tomatoes for about 3-4 minutes over medium until wilter.

Add garlic and shallot to pan and cook for 30 seconds. 

Degaze pan with chicken stock and lemon juice and cook until reduced.

Add butter (if using) and a pinch of salt.

Drizzle the tomato mixture over the salmon and top with basil.