My Salmon Tomato Basil Sauce is one of the best salmon dishes you will ever taste.
And one of the easiest to prepare. The fresh tomato, basil and lemon team up to impart a bright flavor and wonderful color to the salmon sauce.
There are two simple secrets to making perfect salmon:
The first is hardly a secret by now, but I can’t emphasize it enough, and not only in this salmon tomato sauce but everywhere: do not cook salmon a second longer than instructed; the second secret is, use a wide skillet that will fit the salmon snugly in one layer.
- 1⁄2 cup dry white wine
- 2 tablespoons olive oil
- Juice of 1⁄2 lemon
- 1 tablespoon green bottled peppercorns (settle for ground pepper to taste)
- 1⁄2 cup basil leaves, packed
- 1 large tomato, diced
- 1⁄2 -1 tablespoon bottled hot sauce
- One half of a salmon fillet (about 1 3⁄4 pounds), center cut, skin and bones removed
Place everything but the salmon in a wide skillet and bring to boil over high heat.
Cut off and discard the flat, opaque strip that runs the whole length of the salmon side. Add the salmon to the skillet and bring the mixture to a boil again.
Reduce the heat to medium-high, cover, and cook for 20 minutes.
Using two slotted spatulas, carefully transfer the salmon to a platter. Reduce the liquid in the skillet to about 2/3 cup, and strain it over the fish, pressing hard on the solids. Cut the fish into 6 small pieces, or 4 larger pieces. Serve the salmon warm or at room temperature, and spoon the sauce on top.