Salmon Baked in Basil Tomato Sauce Recipe

Posted on 6th of April, 2011 by Lévana

One of the best salmon dishes you will ever taste. Two simple secrets: the first is hardly a secret by now, but I can’t emphasize it enough: do not cook a second longer than instructed; the second is, bake it in a pan only large enough to fit the fish snugly in one layer. It would be fine to cut it into 2 halves and place the halves side by side in the pan if they fit better this way.

12 first-course servings, or 8 main-course servings.

Ingredients:

1 whole salmon fillet, skin off, bones out, about 3 ½ pounds

Sauce:

1 cup dry white wine

salt to taste

¼ cup olive oil

juice of 1 lemon

1 teaspoon ground pepper, or less to taste

1 cup basil leaves, packed

2 large tomatoes, or 4 plum tomatoes, diced

1 tablespoon bottled hot sauce or a good pinch cayenne

Instructions:

Preheat the oven to 450 degrees.

Cut off and discard the white flat strip that runs the whole length of the salmon side. Place the salmon in a baking pan just large enough to fit it snugly in one layer. Combine all the sauce ingredients and our evenly over the fish. Bake 20 minutes.

Carefully transfer the salmon onto a platter with two slotted flat spatulas. Strain the sauce over the fish, pressing hard on the solids to extract the most flavor.

Serve the fish warm or at room temperature, with the sauce poured on each serving.

Filed under: Fish Recipes, Gluten Free Recipes, Kosher Fish Recipes, Kosher for Passover Recipes, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods Recipes, Natural Foods Recipes, Pareve Recipes, Passover Recipes, Salmon Recipes