Roasting the tomatoes imbues them with flavor that's a delicious match for the rich broiled salmon. Garnish fish with a sprig of oregano.
1 pound plum tomatoes, quartered
1/2 small onion, peeled and quartered
2 garlic cloves
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)
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.
The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook
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