Kitchen Test: King Salmon with Tomato-Herb Coulis
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 1 hours
Ingredients
- 2 portions Vital Choice wild Pacific king salmon (6 ounces each), thawed
- 1 tablespoon Vital Choice organic extra virgin olive oil
- 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
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- 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.
- To prepare the coulis, mince garlic and shallot and set aside.
- 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.
- 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.”
- Using your thumb, gently remove as many seeds as possible from the pockets exposed by halving the tomatoes, then cut into ½-inch pieces.
- 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.
- 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.
- 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.
- 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.
- 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.