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
Cooking spray
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
Preheat your broiler. Prepare your tomatoes, onion and garlic and spread on a cookie sheet coated with cooking spray.
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!
Oh – this is fabulous! I’m allergic to salmon, but wow! That looks amazing and your roasted tomato sauce can be used for lots of things! Lovely!
This looks so delicious, what a great recipe! 🙂
Mmmm, this combines two of my favorites, salmon and tomato sauce!
Salmon is one of the best we enjoy at home although it does cost quite a bit over here, nice and yummy recipe.
This sounds so good! I have salmon in the fridge right now I think we are having this for dinner. Thanks
roasted tomatoes have such great flavor. This sounds like a wonderful sauce!
This sounds delicious. I’ve never combined tomatoes with salmon.
I never cease to be amazed at what roasting does to tomatoes the intensity of the sweetness is so good.
Broiled salmon with roasted tomato sauce is an exquisite dish that brings together the best of both worlds: the rich, tender flavor of perfectly broiled salmon and the robust, savory taste of roasted tomatoes. The broiling process ensures the salmon remains moist and flaky, with a delightful crust that enhances its natural sweetness. The roasted tomato sauce, with its depth of flavor and slight smokiness, complements the salmon beautifully, adding a burst of vibrant taste that elevates the dish to gourmet status. This combination not only pleases the palate but also provides a nutritious meal packed with omega-3 fatty acids, vitamins, and antioxidants. Ideal for both special occasions and everyday dining, broiled salmon with roasted tomato sauce is a culinary triumph that is sure to impress and satisfy.