Ingredients
Estimated Times
Preparation Time: 15 mins
Cooking Time: 10 mins
Servings: 6
Sauce:
4 large, firm, ripe tomatoes; peeled, seeded, and finely chopped
2 shallots, minced
1 bunch fresh basil leaves, chopped (about 2/3 cup)
1/2 C extra virgin olive oil
2 T sherry wine vinegar
1 T fresh chives, minced
1 T fresh tarragon, minced
Zest of 1/2 lemon
Salt and freshly ground black pepper
Cayenne pepper
Make the sauce several hours in advance or the night before.
In a nonreactive glass or ceramic mixing bowl, stir together the chopped tomatoes, shallots, basil, olive oil, vinegar, chives, tarragon, and lemon zest.
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.
Salmon:
6 pcs. fresh salmon fillet, about 6 ounces each
6 small sprigs fresh basil for garnish
Extra virgin olive oil
Salt and freshly ground black pepper to taste.
About a half hour before serving time, preheat the oven to 400 degrees.
Cover a baking sheet with foil and lightly cover 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 the baking sheet.
Place the salmon under the broiler about 2 inches from the flame and cook until done, about 7 to 8 minutes or until the top is lightly browned and the flesh still slightly pink in the center.
Taste the sauce; if necessary, adjust the seasonings.
Spoon a generous amount of sauce onto the middle of a heated serving plate.
Place the salmon fillet on top of the sauce, and top each one with a basil sprig.
Serve immediately, passing any remaining sauce separately.
Preparation
see above
