This recipe popped up on my news feed and I immediately knew I had to make it. Once I actually read the recipe, I was even more excited because of how simple it is. Very little prep, very little cooking time, and amazing results. 20 minutes total, and most of that is prepping the vegetables (and it's significantly less time if you used canned tomatoes). This one definitely goes on the keeper list.
- 4 skinless, boneless salmon fillets, about 1½ pounds
- Salt to taste
- Freshly ground pepper to taste
- 1 leek, well trimmed
- 2 or 3 red ripe tomatoes, about 1½ pounds
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons chopped fresh coriander or basil
- Bring fish to room temperature. If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
- Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about ⅓ cup.
- Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
- Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1¼ cups.
- Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
- Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.
I used canned tomatoes and Coho salmon.