Salmon with Tomato-Basil Sauce
There are lots of options for this recipe … use a grill and cedar plank; use a grill and not a cedar plank, use a cast iron skillet, use the broiler … Bottom line is that you just need to cook the salmon like a boss and make a simple tomato sauce to eat with it. That's it. Simple fast food … fast food that isn't fake or fried.
Ingredients
- 1 wood plank alder or other wood plank for grilling, soaked for at least 30 minutes
- 1 pound salmon fillet deboned
- 1 Tablespoon olive oil
- Salt for seasoning
- 3 Tablespoons unsalted butter use avocado oil or fat of your choice if you eat dairy-free
- 2 cups of diced tomatoes or halved cherry tomatoes
- About 24 fresh basil leaves julienned (roll the leaves together, then cut across to create the "julienne" part)
Instructions
- If using a wood plank, be sure to soak for at least 30 minutes. I use a baking sheet filled with water and put a couple of filled water glasses or mason jars on top of the plank to keep the plank submerged.
- Debone the fillet. First step is to run your finger along the bone ridge from the front to back. If you do this and the bones don't stand up, you are going backwards! So just go the opposite way. :) Then use a pair of fish tweezers (or needle nosed pliers!) to pull the bones out. Once the fish is deboned, place it on the wood plank, drizzle it with oil, and season it with salt and pepper. Heat the grill to high and put the wood plank on. Close the lid and let the smoking begin. The plank will smoke and might even catch fire, but the plank under the fish will be fine. Lift the lid occasionally to check on things, but find comfort in the fact that smoke + fish = yummy.
- Let the fish smoke just until it's translucent. You might even think it looks a little raw when you take it off, but the residual heat will continue cooking the fish so don't wait too long to take it off. If you do, you'll have chalky fish that is simply not palatable.
- Prepare the tomatoes, garlic and basil. Heat a medium skillet over medium heat, add the fat of choice, then the tomatoes. Heat them till just warm, add the garlic, and let it barely soften and become fragrant. Turn the heat off and add the basil.
- If you are broiling, be sure your oven is set to broil. Place the fish on a baking sheet, drizzle with oil, and season it with salt and pepper.
- If you are searing in a cast iron skillet, score the skin by making a few cuts into it, oil it on both sides and season it with salt and pepper.
- Serve with a green salad, sautéed green beans or zucchini.
- Bon Appétit!