Salmon with Three Tomatoes

      Three forms of tomato join forces to give this dish top flavor.

It’s cold, rainy, November, and a quick supper of salmon with a creamy tomato sauce will warm the bones. I’ve used fresh tomatoes, tomato paste, and the star –– sun-dried tomatoes packed in oil. These are all enhanced with a subtle touch of heat.

Quick but delicious!

In the time it will take a pot of rice to cook, this dish is done and waiting. Although quick, it is so delicious and beautiful, it will be welcome on any table for company.

You can leave the skin on the salmon, or skin it. If you use the skin, crisp it up, drain and chop it and use as a topping.


If you don’t have leeks, use a sweet onion. If you don’t have hot paprika, use sweet paprika and add some cayenne. As always, adjust the heat to your own liking, starting with a little, taste, and turn up the volume if desired, or leave it out altogether.

If you are avoiding alcohol, use vegetable or fish stock and a squeeze of lemon juice. You can use full fat or light coconut milk.

It’s quick, delicious, and memorable!

Salmon with Three Tomatoes

Serves 4

  • 1 1/3 lb. fresh salmon, portioned
  • 1/3 cup chopped sun dried tomatoes in oil, or more
  • 3 tbsp. oil from the tomatoes
  • 2 leeks, both white and pale green, sliced
  • 1 sweet frying pepper, small chop
  • 4 cloves garlic, finely minced
  • ½ tsp. hot Hungarian paprika
  • 1 tbsp. tomato paste
  • ½ tsp. crushed fennel seeds
  • ½ cup white wine 
  • 1 cup cherry tomatoes
  • 1 ¼ cup coconut milk
  • 5 or 6 fresh basil leaves, chopped, divided

Portion the salmon into four sections and pat dry.

Chop the sun-dried tomatoes and measure out 3 or 4 tbsp. of the oil from the jar to a small dish. Brush the salmon filets liberally with this oil, and season with salt and pepper.

Prep the rest of the ingredients, this goes together quickly.

Warm a large skillet to medium high and place the salmon in the pan, presentation side down. Cook for two minutes and turn. Cook and additional two minutes and remove from the pan to a covered plate to keep warm, take care not to overcook. If using the skin, peel it from the salmon and place back in the pan to finish crisping up. Remove it from the pan to a paper towel and let drain and cool.

Add the rest of the reserved tomato oil to the pan and add the leeks and frying pepper. Turn heat down to medium and continue cooking until the leeks are tender and sweet and the peppers cooked through, about 7 or 8 minutes.

Add the garlic, paprika, tomato paste, and fennel seeds, and cook for an additional minute, stirring. Although the natural water from the vegetables will probably have deglazed the pot by now, add the wine and tomatoes, stir well, and season with salt and pepper. Let this simmer until the alcohol has cooked off and the tomatoes have started to wrinkle and split.

Add the coconut milk and the basil, reserving a little for garnish. Heat through and return the salmon to the pan along with any juices from the plate, or place in a serving dish and nestle the fish and juices in.

Garnish with the rest of the basil, the crispy skin if using, and perhaps a drizzle more of the sun-dried tomato oil.

Serve over rice, pasta, or vegetables such as potatoes or rutabaga.

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46 Comments Add yours

  1. What a great way to prepare salmon! Love the idea of “three tomatoes”, and the addition of leeks to the sauce. Hope to try this soon! 🙂

    1. I’m sure you’ll love it as much as we did Ronit! I love the depth of tomato flavor without a lot of any of its forms.

  2. chef mimi says:

    This sounds so yummy! Love the 3 tomatoes!

    1. It really is a lovely mingling of different lives of a tomato!

      1. chef mimi says:


    1. Thank you, it’s a keeper!

  3. Ohmygosh, Dorothy, that looks insanely delish.. and I just had dinner! 😋🌿

    1. Well, there’s always tomorrow! Thank you! It was really tasty.

  4. Lovely lovely way Dorothy! I am learning so many dishes from you. Thank you for everything.

    1. You are so very welcome! I enjoy sharing what I have learned along the way with others!

  5. On Monday, November 30, 2020, The New Vintage Kitchen wrote:

    > Dorothy’s New Vintage Kitchen posted: ” Three forms of tomato join > forces to give this dish top flavor. It’s cold, rainy, November, and a > quick supper of salmon with a creamy tomato sauce will warm the bones. I’ve > used fresh tomatoes, tomato paste, and th” >

  6. I want to try this! 😋

    1. Thank you! You should try it, it is easy and really delicious!

      1. Definitely will. Thank you for sharing!

  7. Wow awesome

    1. Thank you! We were really pleased how it turned out.

  8. CarolCooks2 says:

    Sundried tomatoes are my absolute favourite they give so much flavour to a dish and you can never have too many tomatoes one of my favourites the salmon looks delicious 🙂 xx

    1. Thank you Carol! I love them too, and tuck them in lots of dishes!

  9. Christy B says:

    Tomatoes seem like a great complement to salmon, so this dish would be tasty!

    1. Thank you Christy, and you are right. The tomatoes and salmon are a great combination.

  10. Forestwood says:

    It looks so delicious Dorothy. I wish the Moth ( man of the house ) was more of a fan of Salmon.

    1. Thank you! Perhaps the Moth woul like it with a white fish?

      1. Forestwood says:

        Yes – that is a great idea, Dorothy. I might try that. Thanks for the suggestion.

  11. Wow! Surely powerful!

      1. The holidays are so fun, even with the isolations and your recipes are inspiring! Cheers dear Dorothy!💗🌺🎼🌺🎼☕️☕️

      2. We’re all doing what we can during these times my friend, and cooking is something we can share across the miles.💕

      3. So so communal!

  12. Always delicious 😋

    1. Thank you so much! We really enjoyed this.

  13. Quick but delicious 😋 My kind of cooking 😉

    1. Covers all bases, right? It is really good, and you can swap out a different fish if you like.

  14. This looks amazing! I’ve definitely try this out soon!

    1. Thank you! I’m sure you will love it as much as we do; it’s quick and easy too!

  15. Salmon makes a delicious dinner and your recipe makes it very special

    1. Thank you so much Jovina. As simple as it is, it does feel rather special when served.

  16. For me, salmon is like chicken in that I eat it so much, always looking for a good recipe. This looks amazing! I even have most of the ingredients. I’ll have to give it a try.

    1. I know what you mean Tamara! We try to have salmon once a week, and this is my new favorite! Let me know how you like it!

  17. This is a great salmon dish 😊

    1. Thank you, it is so delicious! Hope you try it!

  18. Just made this today using sherry instead of white wine and heavy whipping cream instead of coconut milk, and it was really delicious!

    1. I’m so glad you loved it! It’s such a nice dish to have in the rotation, and I’m sure your swaps were magnificent! Sherry and salmon are lovely together!

  19. Wow, it looks so yummy!

    1. T to hank you so much, it’s one of our new favorites!

      1. I’m sure it is! 😊
        If you have time, make sure to check out my new food blog, thanks!

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