Provençal Salmon with Tomato Basil Sauce

 

                    Serve with rice, noodles, or steamed potatoes and a green salad.

Makes 6 servings

For the sauce 

• 4 large, firm, ripe tomatoes, peeled, seeded, and finely chopped
• 2 shallots, minced
• 1 bunch fresh basil leaves, chopped (about 2/3 cup)
• Grated zest of ½ lemon
• ½ cup olive oil
• 30 ml sherry wine vinegar
• 15 ml minced fresh chives
• 15 ml minced fresh tarragon
• Salt and freshly ground black pepper
• Cayenne

For the salmon

• Olive oil
• 6 fresh salmon fillets, about 180 gr each
• Salt and freshly ground black pepper
• 6 small sprigs fresh basil

1. Make the sauce several hours or the night before.
2. In a nonreactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives and tarragon ; season to taste with salt, pepper and cayenne.
3. Cover the bowl and leave at room temperature to marinate several hours or overnight (i our kitchen is very hot, refrigerate).
4. About 1 hour before serving time, preheat the oven to 400F (200C) ; when the oven is hot, switch it to its broiler function.
5. Cover a baking sheet with foil and lightly oil the foil with olive oil.
6. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet ; place the salmon under the broiler about two inches from the flame and cook until the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes.
7. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
8. Spoon a generous amount of the sauce onto the middle of each of six heated serving plates ; place the salmon fillets on top of the sauce.
9. Top each fillet with a spoonful of sauce and a basil sprig.
10. Serve immediately.

BON APPÉTIT