Salmon Fillet with Green Tomato Sauce
Juicy grilled salmon fillet paired with a fresh tomato sauce makes for an almost Mediterranean composition, where the hot, lightly charred fish meets a cool, fragrant sauce of raw tomatoes, basil, and shallot. The point isn’t to cook the sauce over heat but to let it marinate: the raw tomatoes release their juice, the olive oil and garlic bind it together, and within a few minutes you have a fresh, lively dressing.
To peel the tomatoes easily, score a cross in each one and plunge it into boiling water for 7 to 10 seconds — after that the skin slips right off the flesh. Removing the seeds and liquid keeps the sauce from becoming too watery.
Before You Start
You can replace the salmon with trout or another oily red fish — the cooking time will barely change. Use only very ripe, aromatic tomatoes; pale winter ones will make the sauce sour and empty. Shallot gives a milder, more delicate onion note than a regular onion — if you use the latter, add less. Don’t overcook the fish: inside it should stay moist, otherwise it loses its tenderness.
Serve right away, with lemon wedges; the tomato sauce is best made shortly before serving to keep the basil fresh.
Part of European cuisine — 100 more recipes in the section.
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Ingredients
Instructions
Peel the tomatoes and cut them into quarters. Remove the seeds, finely chop the flesh, and save any juice that is released. Drizzle the tomatoes with olive oil, add the garlic, onion, basil, and lemon zest, and season with salt and pepper. Let it stand so everything marinates well and turns into a sauce.
Heat a grill pan and brush it with vegetable oil. Season the salmon with salt and pepper, brush it with vegetable oil using a brush, and sear for 4 to 5 minutes on each side.
Serve the fish with the tomato sauce and lemon wedges.
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