Provencal Salmon With Tomato Basil Sauce Recipes

SLOW-BAKED SALMON AND CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
• Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.

PROVENCAL SALMON

Steps:

• Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
• Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
• Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
• Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
• Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
• Yield: Makes about 2 quarts

TOMATO BASIL SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
• Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

PROVENCAL SALMON WITH TOMATO BASIL SAUCE

Steps:

• Make the sauce several hours or the night before. In a non-reactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.).
• About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
• Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.