Description
This Caprese Stuffed Salmon with Balsamic Roasted Tomatoes is a flavorful and elegant dish featuring juicy salmon fillet stuffed with fresh mozzarella and tomato slices, baked to tender perfection, and enhanced with a sweet and tangy balsamic reduction. Ideal for a special dinner, this recipe combines classic Italian flavors with a healthy and satisfying main course.
Ingredients
Scale
Balsamic Reduction
- ½ cup Balsamic Vinegar
- ½ cup dark brown sugar
Salmon and Vegetables
- 2 teaspoons olive oil (plus extra for brushing)
- 1 (1½-2 pound) salmon fillet (bones removed)
- 8-12 Campari Tomatoes (still on the vine if possible, 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 for garnish)
- 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
- Preheat Oven: Preheat your oven to 275°F to prepare for slow baking the salmon and tomatoes.
- Make Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and ½ cup dark brown sugar. Bring the mixture to a boil, then reduce heat to low and simmer until the sugar dissolves and the mixture thickens into a syrupy consistency. Set aside.
- Prepare Baking Dish and Ingredients: Brush a baking dish or pan with 2 teaspoons of olive oil. Place the salmon fillet skin side down in the dish. Arrange the halved tomatoes on the vine around the salmon. Season the salmon and tomatoes with kosher salt, freshly ground black pepper, Italian herb seasoning if using, 2 tablespoons dark brown sugar, and sprinkle chopped basil over the top.
- Score the Salmon: Using a sharp knife, make three shallow cuts about ½-inch deep lengthwise along the salmon – one in the middle and one on each half. Be careful not to cut all the way through.
- Stuff the Salmon: Drizzle olive oil over the salmon. Alternate stuffing the tomato and fresh mozzarella slices into each of the cuts, pressing them gently inside to create a beautiful layered effect.
- Apply Balsamic Glaze: Drizzle the prepared balsamic sugar reduction evenly over the salmon and tomatoes in the baking dish.
- Bake: Place the dish in the oven and bake at 275°F for about 30 minutes, or until the salmon is tender and a fork inserts easily in the thickest part. A meat thermometer should read about 115°F at this stage; the salmon might look slightly underdone because of the slow baking.
- Broil for Color: Leave the salmon in the oven and increase the oven setting to BROIL. Broil the salmon for 2-3 minutes, watching carefully, until the top starts to brown and develop a little color.
- Check Doneness: Use a meat thermometer to check the salmon’s internal temperature. The ideal temperature for perfect doneness is between 120°F and 125°F.
- Garnish and Serve: Remove the salmon from the oven and sprinkle fresh whole basil leaves over the top for a fresh herbal finish. Serve immediately with the balsamic roasted tomatoes on the side.
Notes
- Use fresh mozzarella for the best texture and flavor.
- The low and slow baking method keeps the salmon tender and moist.
- Be careful not to slice through the salmon fillet when scoring for stuffing.
- Broiling at the end adds color without overcooking the fish.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- Campari tomatoes on the vine add a beautiful presentation and sweet flavor, but Roma tomatoes work well too.
