Salmon with Tomato Vinaigrette
Recipe is courtesy of Chef Jonathan Kerksieck and Paragary's of Gold River, California.
cut into 1/8-inch dice
*see Note, cut into 1/8-inch dice
*see Note, quartered
mixed whole leaf herbs,
virgin olive oil
red wine vinegar
salt and pepper,
Core the tomatoes, than loosen the skins by submerging them in boiling water for 20 to 30 seconds. Peel and seed tomatoes, reserving the pulp. In a food
processor, puree tomatoes. Strain tomato puree through a sieve with holes just small enough to remove any seeds. Strain tomato pulp in to the puree.
To the tomato mixture, add shallots, basil and vinegar. Whisk in 2 tablespoons virgin olive oil and season with salt and pepper. Gently fold in remaining vegetables and set aside.
Season salmon fillets with salt and freshly ground pepper. Heat the pure olive oil in a medium saute pan over medium-high heat. Saute salmon filets for 2 to 3 minutes on each side, depending on the thickness of the fish. The flavor and the texture of the fish will be best if cooked medium rare. While the salmon is cooking, spoon the vinaigrette onto two large serving plates or into shallow bowls.
Place salmon over the vinaigrette. Dress herbs with a few drops of virgin olive oil and a pinch of salt. Gently gather the herbs into two mounds and place on top of the salmon. Drizzle the remaining 2 tablespoons of olive oil over the vinaigrette and serve.
In a small bowl, combine the shallot, vinegar and a pinch of salt. Let stand while you prepare other ingredients.
Consider making the recipe only in mid to late summer when tomatoes and herbs are at their prime.
Peppers: Use red, yellow, or Gypsy peppers.
Cherry tomatoes: Use a combination of red, yellow, and/or green cherry tomatoes.
Mixed whole leaf herbs: combination of tarragon, chives, chervil, Italian parsley and mint.