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Kitchen Test: King Salmon with Tomato-Herb Coulis

Recipe by Michelle Lee
There comes a point every summer when there are just too many tomatoes, and as hard as you try, a few get soft before you’re able to enjoy them. That is the ideal time to make this extremely simple, fresh sauce to pair with gorgeous crème fraiche and Dijon mustard marinated salmon. Don’t be intimidated by the idea of making a coulis! It’s just a thick sauce made of puréed fresh vegetables or fruits, and this coulis even avoids the mess of straining. Just prep, cook, blend and serve. Wild Pacific king (chinook) salmon is rich and luscious, making it a perfect match for a low-fat, simple tomato sauce. King salmon also has the highest omega-3 levels of any wild fish, including other wild salmon. However, you can also enjoy this recipe with any wild salmon you happen to have on hand. Simply reduce the roasting time for sockeye, keta and silver salmon to 8 to 10 minutes.
Yield: Serves 2
Total Time: 1 hr 5 min
Prep: 10 min
Cook: 35 min
Additional: 20 min
Ingredients
Parchment paper
½ cup crème fraiche
2 tablespoons country-style Dijon mustard
1 garlic clove
1 small shallot
1 pound fresh tomatoes
2 teaspoons fresh thyme leaves, plus sprigs for garnish (can substitute basil, oregano, savory or a marjoram/parsley combo)
Salt and pepper
Fresh lemon
Preparation
1.  Preheat the oven to 425ºF and line a baking sheet with parchment paper.
2.  Combine crème fraiche and Dijon mustard in a lidded glass bowl. Gently and generously coat each salmon piece with the crème fraiche mixture. Cover and refrigerate in the sauce, at least 20 minutes.
3.  To prepare the coulis, mince garlic and shallot and set aside.
4.  Bring a medium pot of water to boil and blanche that tomatoes 10-15 seconds, just long enough for the skin to begin to split.
5.  Cool the tomatoes briefly in a bowl of ice water, then remove them to a cutting board. Core the tomatoes, slip off the peels and halve them across their “equators.”
6.  Using your thumb, gently remove as many seeds as possible from the pockets exposed by halving the tomatoes, then cut into ½-inch pieces.
7.  Heat olive oil over medium-low heat. Add garlic and shallot and “sweat” for 3 to 4 minutes, being careful to soften the vegetables without browning them.
8.  Add the tomato pieces and increase the heat to medium-high. Simmer the tomatoes as they cook down until they’ve formed a thick, reduced sauce, 10 to 12 minutes, stirring occasionally.
9.  Remove tomatoes from the heat, add the thyme leaves, salt and pepper to taste and (carefully) blend to a purée with an immersion blender or traditional blender. Check seasoning again and set aside off the heat until the salmon is done.
10.  Remove salmon from the refrigerator and gently place on the parchment-lined baking sheet. Roast for 10 to 12 minutes, until the marinade has cooked.
11.  Pool a generous serving of sauce on each plate, top with salmon portions and top with freshly grated lemon zest, garnishing each plate with a few sprigs of fresh thyme if desired.
About Michelle Lee

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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