Grilled Salmon with Tomato Onion Ragout

Heat oven to 350°

Wash baking potato and poke with fork 6-8 times all around, then microwave for 8 minutes on high

When potato is done put in oven for 35 minutes

Quickly rinse salmon filet under cold water

Pat dry and season with salt and pepper, then add marinade, I use the balsamic dressing I have in the refrigerator.  Marinade also help to keep salmon from sticking to the grill.

Heat grilling unit (electric grill press, cast iron pan, actual grill) on a medium to high heat.

Salmon filets that are about one inch thick should take about 4 minutes on each side, if you are using an electric grill press, like a George Forman, check the fish after 6 minutes.  This will bring them to about medium, if you like your salmon more well done, you will probably need another minute or two on each side.

Tomato and Onion Ragout

Slice ½ a yellow onion and cut ⅓ of the pint of cherry tomatoes in half

Heat a small sauce pan to medium heat, when hot add a tablespoon of butter to sauté the vegetables

Add vegetable to the pan and allow to sauté and become tender.

Add Garlic and Herb Seasoning and Salt and Pepper to taste

Lastly, once the vegetables are translucent and almost tender add ½ cup of chicken stock and allow to simmer at a low heat.  Most of the liquid will evaporate.

Serve as an accompaniment to the salmon and baked potato

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