Baked Salmon with Tomato Concasse
Most families want to incorporate more fish into their diets for health reasons. Fish is lower in fat than most other meats, and has beneficial fatty acids. But in addition to being healthful, fish is the perfect entree for busy families. It cooks quickly, with little preparation time.
Salmon has become one of America’s favorite fish. Readily available at most supermarkets, fresh salmon has a taste and texture that appeals to most palettes. The popularity of this cold-water fish is evident, as it now appears on the menus of steak houses everywhere. Salmon is versatile because its flavor can be enhanced by many cooking methods. It can be marinated, grilled, broiled or, as in this recipe, baked.
This is the perfect dish for entertaining, as the concasse can be prepared ahead and reheated, and the salmon can be baked, unattended, just before you’re ready to serve. Cooked orzo pasta tossed with butter and Parmesan cheese, and sauteed fresh spinach or asparagus are perfect accompaniments.
- 1 tablespoon olive oil, plus more for the salmon
- 2 14-ounce cans diced tomatoes, drained
- 1/4 cup fresh dill, minced
- 1 teaspoon minced garlic
- 1 tablespoon butter, optional
- Salt and pepper
- 1/4 cup minced fresh dill
- 4 large salmon fillets, 6 to 8 ounces each
Preheat oven to 400 degrees F. Heat 1 tablespoon of olive oil in a saucepan over medium high heat. Add tomatoes (tomatoes can be pureed in a food processor or blender for a smoother sauce) and garlic. Bring to a boil, stirring well. Reduce heat and simmer until slightly reduced and thickened, about 10 minutes. Whisk in butter, if desired, until it is melted and incorporated.
Meanwhile, brush a roasting pan or baking sheet with oil. Arrange salmon on the pan, skin side down. Brush with olive oil, sprinkle with salt, pepper and minced dill. Place pan in oven and bake for 10 minutes. (Fillets thicker than 1 inch will require about 12 minutes.)
Serve immediately, topped with the Concasse.