Pan-Seared Salmon with Tomato Concassé
Concassé is simply a term for a mixture that is coarsely chopped or puréed. Tomato is one of the most common ingredients. Here it's mixed with the bold flavors of kalamata olives and fresh basil to provide an uncooked sauce for pan-seared salmon.
2 large ripe tomatoes, peeled and seeded*
1/4 cup kalamata olives, pitted and sliced
2 tablespoons chopped fresh basil
2 tablespoons olive oil - divided use
2 teaspoons balsamic vinegar
1 clove garlic, crushed
4 (4 to 6-ounce) salmon steaks
1/4 cup white wine or chicken broth
1 small lemon, juiced
- Cut peeled and seeded tomatoes into 1/4-inch cubes. Combine with olives, basil, 1 tablespoon oil, balsamic vinegar and garlic. Season to taste with salt and pepper.
- Heat remaining olive oil in a large nonstick skillet over medium-high heat. Season salmon with salt and pepper and add to skillet. Brown on both sides, turning once, about 8 minutes total depending on thickness. Add wine and swirl pan to coat salmon. Let wine reduce down to about 1 tablespoon; about 5 more minutes. Remove salmon from heat. Place equal amounts of tomato mixture on each plate. Top with salmon and sprinkle with lemon juice.
Makes 3 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.