Salmon from l'Entrecote Couronné

This Geneva Bistro was either a very convincing retro or simply untouched for 80 years. The walls had metal channels, as if they housed electric wiring merely tacked on in the modern era. I did not expect to find any seafood here, given the name, but the seafood entreés outnumbered the beef. They even offered plats végétarien.

Maybe not so retro after all. I had a salmon entreé with capers and cherry tomatoes. I found a pretty good facsimile online as follows, for 4 people: Preheat oven to 425 In a bowl or bag, toss 1 pint grape or cherry tomatoes, pulsed into halfish pieces in the FP, 1 medium shallot, thinly sliced, 1 T. drained capers, 2 T. red wine vinegar (next time I'll try balsamic for more kick), and salt. Put 1 T oil in a medium-sized ovenproof skillet, Season salmon and put it in the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Flip the salmon and put it into the over to roast for about 7 minutes. Pour off the fat in the pan and plate the fish. Put the skillet over moderate heat and add the tomato mixture, plus 1/2 t cumin and 2 T oil. Cook about 2 minutes, until the tomatoes just soften. Pour the sauce over the fish and sprinkle on 1 T minced basil. Another recipe I found calls for roasting the salmon, brushed with oil, in a 400 degree oven along with the tomatoes, also brushed with oil.