Serve this delightful salmon
on a bed of fresh pasta for an elegant, simple meal.
Pan-Seared
Salmon with Tomato-Basil Sauce
4 large tomatoes, peeled
and seeded*
4 (4-6-ounce) salmon fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1/4 cup dry white wine
1/4 cup chopped fresh basil
- Place peeled and seeded*
tomatoes in a blender or food processor. Process until a chunky
purée is formed; set aside.
- Season salmon with salt
and pepper.
- Heat a large skillet over
medium-high heat. Melt butter and when foam subsides, place salmon,
skin-side up in pan. Brown on both sides, until fish is just
cooked through, about 6 minutes, depending on thickness of fillets.
Transfer to plate and hold warm.
- In same skillet, combine
puréed tomatoes and wine and bring to a boil, scraping
any browned bits off the bottom. Simmer until slightly reduced,
and sauce is desired consistency. Stir in basil. Adjust seasoning
if necessary.
- Place salmon on individual
serving plates and pour sauce over the top. Serve immediately.
Makes 4 servings.
*To peel and seed a tomato,
lightly score an 'x' into the bottom end with a sharp paring
knife. Drop into boiling water for 30 seconds, or until skin
just begins to tear. Remove with a slotted spoon into ice water.
When cool enough to handle, peel off skin, cut in half and gently
squeeze to remove seeds. Proceed with recipe.
