Sautéed Salmon With Leeks and Tomatoes

Name: Sautéed Salmon With Leeks and Tomatoes
Total time: 20 min
Yield: 4 servings
Ingredients: 4 skinless, boneless salmon fillets, about 1 1/2 pounds, at room temperature; Salt to taste; Freshly ground pepper to taste; 1 leek, well trimmed; 2 or 3 red ripe tomatoes, about 1 1/2 pounds; 3 tablespoons olive oil; 2 tablespoons lemon juice; 2 tablespoons chopped fresh coriander or basil

By Pierre Franey

Total Time: 20 minutes
Rating: 4(1,726)
Comments: Read comments

Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4skinless, boneless salmon fillets, about 1½ pounds, at room temperature
Salt to taste
Freshly ground pepper to taste
1leek, well trimmed
2 or 3red ripe tomatoes, about 1½ pounds
3tablespoons olive oil
2tablespoons lemon juice
2tablespoons chopped fresh coriander or basil

Ingredient Substitution Guide

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Preparation

Step 1
If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
Step 2
Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about ⅓ cup.
Step 3
Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
Step 4
Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1¼ cups.
Step 5
Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
Step 6
Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.

Ratings

4 out of 5

1,726 user ratings

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Comments

SRSM7 years ago

I use frozen copper river from Costco. "Fresh" salmon bought in most places is one to five weeks old. Frozen is flash frozen on factory ships when caught and I find it far superior.

SonomaSMB7 years ago

This is an absolute French delight. It reminds me of a beautiful meal I had in Paris with a view of Notre Dame in the early 1990's.

I'm not a fan of torturing tomatoes, so I don't blanch, peel and seed. There's nothing wrong with a whole tomato, diced finely. And with the addition of leeks, it's heaven.

For those who find this boring, just move along to a spice bomb recipe. This is classic and fabulous.

Steve Martin7 years ago

Fantastic. Try with Blitva - the Swiss chard/garlic/potato dish traditionally served with fish on the Dalmatian coast, and very easy to make. A very healthy and delicious combination.

http://www.food.com/recipe/blitva-croatian-swiss-chard-dish-144344

Conor4 months ago

I’ve made this dish many, many times. Following the instructions as written will yield a wonderful meal. Recently I’ve been adding chili flakes and capers, and it does elevate the dish. Boiled potatoes go well with it.

Laurie H.4 months ago

This is terrific. Like others, I just dumped the tomatoes and diced leeks in with the salmon, once I browned one side of the salmon. I also used a can of fire roasted diced tomatoes and Penzey's Italian seasoning. I chopped the leeks in my food processor. Tons of flavor and done in under 20 minutes with the shortcuts I used.

T.Heuer1 year ago

I have made this a few times and have found it to be delightful. I'm making it again tonight. I double the leeks and do not peel the tomatoes. I cook the tomato-leek mixture first and set aside and then cook the salmon. As the salmon cooks I return the reserved tomato-leak mixture to the pan and complete the preparation.

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