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The Seaport Hotel's Pan Roasted Salmon Medallions with a Roasted Tomato Basil Sauce

For the sauce:
8 ripe plum tomatoes, cut in half vertically
1/4 C. olive oil
1 bunch fresh basil, chopped
2 cloves garlic, finely chopped
2 shallots, roughly chopped
1 T. sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
1 C. chardonnay
2 T. unsalted butter

For the salmon:
2 T. vegetable oil
4 (6 oz. each) portions of boneless, skinless salmon fillets
1/2 bunch Italian parsley, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste

For the garnish:
1/4 bunch basil
2 T. extra virgin olive oil

Preheat the oven to 425F. Place a roasting dish in the oven, allowing it to preheat.

To make the sauce:
In a mixing bowl, toss the tomatoes, oil, basil, garlic, shallots, sugar, salt and pepper. Remove the tomato mixture from the bowl (any remaining liquid can be discarded), place in the preheated dish, return to the oven, and roast for 15 minutes. Remove from the oven and place the mixture in a medium pan on the stove. Heat on medium-high until the mixture boils. Add the wine and cook until the liquid is reduced by a third. Add the butter and stir. Remove from the pan and puree in a food processor. Strain through a sieve to remove any tomato skins. Check the seasoning, adding salt or pepper to taste. Set aside.

To make the salmon:
Preheat a large skillet over high heat. Add the vegetable oil and reduce the heat to medium. Season the salmon with salt, pepper and parsley, and place the fish in the skillet to cook for 3 minutes, or until golden brown. Flip the salmon over carefully and continue to cook over medium heat until the fish is just cooked through, approximately 3-4 more minutes, depending upon thickness of the salmon.

To serve:
Heat the sauce and place it on a plate, followed by the fish. Garnish each portion with fresh basil leaves and a drizzle of extra virgin olive oil.

Makes 4 servings.

    
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