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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 38%
  • Fat: 13.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 3.4g
  • Protein: 37.9g
  • Carbohydrate: 11.7g
  • Fiber: 2.2g
  • Cholesterol: 87mg
  • Iron: 1.5mg
  • Sodium: 520mg
  • Calcium: 43mg

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

  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.
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