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.
Salmon with Three Tomatoes
- 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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