How I love August. Not for the heat or the never ending rain (not-so-fun fact: August is already the wettest August ever recorded in Philadelphia, what joy) but because it is tomato season! Fresh tomatoes are one of my favorite ingredients and I wait all year to enjoy about 6 weeks of perfectly ripe tomatoes. I realized I hadn’t posted a recipe using salmon recently so I went in search of a recipe that would combine both salmon and tomatoes (I honestly wasn’t even sure if that was a possibility). Naturally, Cooking Light once again saved the day with their recipe for Broiled Salmon with Roasted Tomato Sauce.
Ingredients (serves 2):
4 plum tomatoes, quartered
1 small onion, peeled and quartered
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 cup chicken broth
2 tablespoons water
1 teaspoon cornstarch
2 (6-ounce) salmon fillets, skinned
Salt and pepper, to taste
1/4 cup thinly sliced fresh basil
Sprinkle with 1/4 teaspoon salt and pepper. Broil for 8 minutes.
Stir gently and broil for another 5 minutes, or until vegetables begin to blacken.
Remove from the broiler, but keep the broiler on. Add tomatoes, onions, garlic, and tomato paste in a blender and process until smooth.
Place the mixture in a saute pan over medium heat. Stir in the broth. The original recipe had vegetable broth, but I only had chicken broth on hand. Bring to a simmer and cook for 10 minutes, stirring frequently. While the mixture is simmering, combine 2 tablespoons water and 1 teaspoon corn starch in a small bowl. Stir cornstarch mixture into the tomato mixture after it has simmered for 10 minutes. Bring to a boil. Cook for 1 minute, stirring constantly.
Remove from heat and strain to remove any solids.
Place salmon on a cookie sheet lightly coated with cooking spray. Season with salt and pepper and broil for 5 minutes or until fish flakes easily when tested with a fork.
To serve, add 1/2 of the tomato mixture to each plate and top with a salmon fillet. Top with 1 tablespoon basil each.
I am happy to say that salmon and tomato do work well together. However, I think the recipe was missing something… maybe a bit of red pepper flakes to add some heat? Even without the unknown missing ingredient, I really liked this recipe. Definitely worth a try!