- 1 pound plum tomatoes, quartered
- 1/2 small onion, peeled and quartered
- 2 garlic cloves
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 cup organic vegetable broth (such as Swanson Certified Organic)
- 2 tablespoons water
- 1 teaspoon cornstarch
- 4 (6-ounce) salmon fillets, skinned
- 1/8 teaspoon salt
- 1/4 cup thinly sliced fresh basil
- Coarsely ground black pepper (optional)
- calories 324
- caloriesfromfat 38 %
- fat 13.5 g
- satfat 3.2 g
- monofat 5.7 g
- polyfat 3.4 g
- protein 37.9 g
- carbohydrate 11.7 g
- fiber 2.2 g
- cholesterol 87 mg
- iron 1.5 mg
- sodium 520 mg
- calcium 43 mg
How to Make It
Arrange tomatoes, onion, and garlic in an even layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt and pepper. Broil 8 minutes; stir gently. Broil an additional 5 minutes or until vegetables begin to blacken at the edges.
Place tomato mixture and tomato paste in a blender or food processor; process until smooth. Place tomato mixture in a saucepan over medium heat. Stir in broth; bring to a simmer. Cook 10 minutes, stirring frequently. Remove from heat. Strain mixture through a sieve into a large bowl; discard solids. Return tomato mixture to saucepan over medium heat.
Combine 2 tablespoons water and cornstarch in a small bowl. Stir cornstarch mixture into tomato mixture. Increase heat to medium-high; bring tomato mixture to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
Place fish on a broiler pan lightly coated with cooking spray. Sprinkle evenly with 1/8 teaspoon salt. Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place about 1/4 cup tomato mixture on each of 4 deep plates; top each with 1 salmon fillet. Sprinkle each with 1 tablespoon basil. Garnish with coarsely ground black pepper, if desired.