Warm Salmon and Grape Tomato Salad

Ingredients

• 1 tablespoon butter 
• 2 teaspoons flour all-purpose
• 2 tablespoons basil fresh chopped
• 3 cloves garlic minced
• 2 cups grape tomatoes 
• 1  optional: lemon cut into 8 wedges
• 8 cups coarsely torn romaine lettuce hearts 
• 16 ounce fillets salmon skinless

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Heat a large skillet over high heat until hot.
2. Add butter; spread to coat.
3. Place salmon fillets flesh side down in skillet and sear for about 3 min or until browned. Using a slotted spatula, transfer to a plate, seared side up.
4. Add tomatoes to skillet and saute for 3 min or until browned and starting to pop; using spatula transfer to bowl.
5. Reduce heat to medium and let pan cool slightly.
6. Add garlic to pan off the heat; saute for 15 sec, until fragrant.
7. Whisk flour into Cream; pour into skillet, stirring. Return skillet to the heat and bring to simmer, stirring constantly. Return salmon to pan, seared side up. Reduce heat to medium-low and simmer for 2 to 7 min (depending on thickness) or until salmon just flakes easily with a fork.
8. Remove from heat.
9. Arrange lettuce on plates; top with tomatoes.
10. Place salmon on top. Stir sauce in pan and drizzle over salads.
11. Sprinkle with basil.
12. Serve with lemon wedges to squeeze over top.