This recipe is a great way to take advantage of fresh tomatoes and was inspired by this recipe at In Sock Monkey Slippers.
A really good piece of salmon is key as well.
Poached Salmon in Tomato Broth
- 1 lb salmon steaks or fillets
- 8-10 garlic cloves roughly crushed
- 1 large green onion
- 8 sprigs thyme
- 4 basil leaves roughly torn
- 1 large red tomato
- 1 large yellow tomato
- 1 1/2 cups dry white wine
- 1 cup chicken stock
- 2 tbsp olive oil
Season fish with salt and pepper. Chop two tablespoons green stem of the onion and set aside until the end. Roughly chop the remaining stem and bulb. In a large saute pan heat olive oil over low heat and add garlic, thyme, and chopped onion. Cover and sweat over low heat for five minutes, stirring once. Add broth, wine and whole tomatoes to the pan and bring to a simmer. Cover and cook on low until tomatoes are soft, about 20 minutes. Crush tomatoes with a spoon and add basil leaves. Cover and cook another five minutes then add fish to pan and poach until done. Depending on the thickness of the salmon this could take 5-15 minutes. When fish is done remove to a plate and pour cooking liquid through a strainer pressing all juice from solids. Pour broth back into pan, add reserved green onion and bring to a simmer. Serve fish on a bed of grits or polenta with fresh broth poured over everything.