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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 425�F. 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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