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Broiled Salmon with Roasted Tomato Sauce

Becky Luigart-Stayner
Yield 4 servings
Roasting the tomatoes imbues them with flavor that's a delicious match for the rich broiled salmon. Garnish fish with a sprig of oregano.

Ingredients

  • 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)

Nutrition Information

  • 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

  1. Preheat broiler.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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