This is obviously a twist on the popular chicken version and it comes from Eric Kim in NYTimes Cooking. Having access to fresh caught salmon means you need to find new and interesting ways to accompany this wonderful fish. The creamy tomato sauce is so delicious it is easy to se why it’s applied to so many dishes.
For this you’ll need: x2 salmon filets (about 1 lb in total), 1/4 cup sun-dried tomatoes (oil packed, thinly sliced), 1/2 medium yellow onion (finely chopped), x1 8oz bottle of clam juice, 1 tsp dried oregano, 1/2 tsp crushed red pepper, 2 Tbsp tomato paste, 1/2 c heavy cream, salt and pepper, fresh basil leaves for garnish.
Pat the salmon dry and season with salt and pepper.
Heat a skillet over medium heat and add 1-2 Tbsp of the oil from the sun-dried tomatoes. Sear the salmon, skin side down, until the fish looks cooked about 3/4 up – 5-7 minutes. Don’t let the skin burn, so reduce the heat if you have to. Transfer to a plate with the skin side up.
Reduce the heat, add more oil if needed, cook the onion, seasoned with salt, until softened – about 5-7 mins. Lower the heat and add more oil. Then add the dried oregano and crushed red pepper and stir well to open up the flavor. Add the tomato paste and stir well until the color darkens, about 2-3 mins.
Add the clam juice and raise the heat. Cook until the juice has been reduced by half – 4-5 mins. Add the cream and the sliced sun-dried tomatoes and stir well over medium high heat until the sauce reduces and thickens – 5 mins. Add more salt, pepper, oregano and crushed red pepper to make it taste the way you want it.
Place the fish back into the sauce, skin side up so that it stays crispy, and simmer over medium low heat until cooked through 1-3 mins. Turn the heat off (the fish will continue to cook in the sauce) and serve with chopped fresh basil on top.
Dinner at Our Place 