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Recipe Detail Page
Salmon with Rosy Tomato Sauce
Summer 2008
This delicate salmon is a perfect match for rosé. Herbes de Provence is a mixture of herbs—rosemary, thyme, marjoram, lavender and fennel— that grow in profusion in Provence. The mix varies with the producer. It is always dried. Sprinkled over salmon and other fish, chicken or pizza, it adds a Mediterranean flavour. Serve over a bed of couscous with diced peppers.
Serves 4
Four 6 oz (175 g) pieces salmon fillet
1 tbsp (15 mL) olive oil
1 tsp (5 mL) herbes de Provence
Salt and freshly ground pepper
2 cups (500 mL) rosé wine
2 tsp (10 mL) sugar
2 lb (1 kg) fresh plum tomatoes, seeded and chopped
2 tbsp (25 mL) chopped fresh basil
¼ cup (50 mL) chopped black olives
1. Sprinkle salmon with olive oil and herbes de Provence, salt and freshly ground pepper. Reserve.
2. Add rosé and sugar to a skillet and bring to boil over high heat. Reduce for 5 minutes or until rosé is syrupy. Stir in tomatoes, return to boil, cover, reduce heat to low and simmer for 7 to 10 minutes or until tomatoes have fallen apart. Remove lid and simmer for 3 to 5 minutes more or until sauce has thickened. Stir in basil and olives. Season with salt and pepper to taste.
3. Preheat oven to 450°F (230°C).
4. Place salmon in the oven and bake for 10 to 12 minutes or until white juices are just beginning to appear.
5. Place salmon on individual plates and top with sauce.
Serves 4
