Salmon with Fresh Tomato Sauce (Salmone con Pomodoro Fresco)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

For this recipe, you’ll need four salmon fillets of about 8 ounces each. Plum tomatoes are used in this recipe to make a quick pan sauce for seared salmon.

Salmon with fresh tomato sauce.

Credit: ©iStockphoto.com/Lauri Patterson

Preparation time: 15 minutes

Cooking time: 20 minutes

Yield: 4 servings

3 tablespoons olive oil

1 medium red onion, peeled and quartered

4 cloves garlic, peeled and crushed

1 sprig fresh thyme, or 1 teaspoon dried thyme

2 sprigs fresh parsley, or 1 teaspoon dried parsley

4 salmon fillets (8 ounces each)

Salt and pepper to taste

1 cup white wine

4 medium tomatoes, cut into 1-inch cubes

8 basil leaves, chopped, or 2 teaspoons dried basil

  1. Heat the olive oil in a large skillet over medium heat.

    Add the onion, garlic, thyme, and parsley. Sauté for 2 minutes. Drain and discard the oil.

  2. Season the salmon with salt and pepper.

    Add it to the skillet and cook over medium-high heat for 3 to 4 minutes. Then turn the fillets over and cook for 3 minutes.

  3. Add the wine, tomatoes, and basil to the skillet and season with salt and pepper. Cook, covered, over low-medium heat for 8 minutes.

  4. Serve each salmon fillet topped with a generous spoonful of tomato sauce.