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Simply Roasted Atlantic Salmon




Source of Recipe


Marla


List of Ingredients




Simply Roasted Atlantic Salmon

3 cups tomato water (recipe follows)
Basil oil (recipe follows)
1 head fennel, shaved thin
4 endive, julienne, thin
4 - 6 ounce pieces Atlantic salmon
½ pint cherry tomatoes
1 cup Micro Arugula
½ sliced olives
1 tablespoon sliced garlic
1 tablespoon minced shallots
½ stick sweet cream butter

For the Tomato Water:
6 vine ripe tomatoes
6 fresh basil leaves
2 cloves fresh garlic
2 tablespoons sea salt

For the Basil Oil:
1 cup loosely packed fresh basil leaves
½ cup soybean or olive oil




Recipe



Crush the tomatoes in a food processor or with a hand-held emersion blender without pureeing them. Line a large bowl with triple-layered cheesecloth and transfer the crushed tomatoes to the cheesecloth. Add the sea salt, basil and garlic. Bring up the edges of the towel around the tomatoes and tie with a piece of string to form a bundle. Discard the liquid in the bowl. Hang the bundle of tomatoes from a rack in the refrigerator, suspended over the bowl and let drain overnight. (This is easily done by tying the bundle to a wooden spoon and placing the spoon between the slats of the refrigerator shelves.) Keep the tomato water chilled in an airtight container for up to 3 days.

For the Basil Oil:

Quickly blanch the basil leaves in boiling water for 15 seconds until they are bright green. Remove the leaves to an ice water bath to cool. Drain the basil until very dry and puree in a blender with the oil until smooth. Strain through a fine mesh chinois. Place the remaining oil in a squeeze bottle and set aside. Store at room temperature for up to 1 week.

To Finish the Dish:
Sear the salmon in olive oil in a hot sauté pan and cook to desired temperature. In a hot pan, combine the blanched and peeled cherry tomatoes, olives and basil leaves with the tomato water. Cook over high heat until slightly reduced and mount the resulting sauce with one tablespoon of butter. Taste and adjust seasoning. Place the salmon the center of a large plate and ladling the tomato sauce over the fish.

Garnish with micro Arugula and basil oil. And fennel –endive salad.

Yields 4 portions