Salmon with Fresh Tomato Sauce (Salmone con Pomodoro Fresco)
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.
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
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.
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.
Add the wine, tomatoes, and basil to the skillet and season with salt and pepper. Cook, covered, over low-medium heat for 8 minutes.
Serve each salmon fillet topped with a generous spoonful of tomato sauce.