Broiled Salmon with Roasted Tomato Sauce

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

Yield:

4 servings

Recipe from

Nutritional 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

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)

Preparation

Preheat broiler.

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.

Note:

Kirsten Dixon,

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook

July 2006