Broiled Salmon With Tomato Cream Sauce

Name: Broiled Salmon With Tomato Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh tarragon, parsley or dill; 59 milliliters heavy cream; 4 servings Kosher salt and freshly ground pepper; 355 milliliters frozen lima beans; 355 milliliters frozen peas; 680 grams center-cut salmon fillets (preferably wild); 1 medium shallot, minced; 2 Tbsps tomato paste; 2 Tbsps unsalted butter; 2 Tbsps white wine vinegar

You can never have too many main course recipes, so give Broiled Salmon With Tomato Cream Sauce If you have kosher salt and pepper, tomato paste, butter, and a few other ingredients on hand, you can make it.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes.

Ingredients you will need

Lima Beans

Water

Equipment you will use

Sauce Pan

Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes.

Ingredients you will need

Pepper

Beans

Peas

Salt

Drain and return to the pan.

Equipment you will use

Frying Pan

Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes.

Ingredients you will need

Salt And Pepper

Parsley

Butter

Salmon

Equipment you will use

Baking Sheet

Aluminum Foil

Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Sauce Pan

Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs.

Ingredients you will need

Tomato Paste

Heavy Cream

Vinegar

Herbs

Water

Drizzle over the salmon and serve with the bean mixture.

Ingredients you will need

Salmon

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

1Tbsp

chopped fresh parsley 1Tbsp

chopped fresh tarragon, parsley or dill 59milliliters

heavy cream 4servings

Kosher salt and freshly ground pepper 355milliliters

frozen lima beans 355milliliters

frozen peas 680grams

center-cut salmon fillets (preferably wild)1medium

shallot, minced 2Tbsps

tomato paste 2Tbsps

unsalted butter 2Tbsps

white wine vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.