Pan-Seared Salmon with Tomato-Basil Sauce

Serve this delightful salmon on a bed of fresh pasta for an elegant, simple and nutritious meal.

Recipe Ingredients:

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

Cooking Directions:

1. Place peeled and seeded* tomatoes in a blender or food processor. Process until a chunky purée is formed; set aside.
2. Season salmon with salt and pepper.
3. 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.
4. 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.
5. 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.