This
week marked the return of B (the Husband) from camp. Yes my husband still goes
to camp, yes it was 11 weeks of being a Bachelorette and YES, I did not cook at
all while he was away. So this weekend after getting a ton of tomatoes along
with other fresh veggies from a friend’s garden I knew I needed to get back
into the Kitchen. I decided I would make a tomato sauce that I could freeze and
have for busy nights once school is back in session.
Here
is the thing; I have never been so good with directions. So when I found a
recipe for tomato sauce I just started cooking. Well there was a catch. I was
supposed to prep the fresh tomatoes so that it would easily become a sauce. So
while I still do hope to try this amazing tomato sauce I found
I instead made up my own Salmon recipe with a fresh tomato sauce. May I just
say that it was DELISH! Even B, who does usually like tomato’s or anything healthy,
loved it.
What you will need:
The sauce:
3-4 cups of
fresh tomato’s chopped
3 tablespoons butter
1 Medium onion, peeled and cut into quarter’s
Kosher salt and pepper to taste
3 Garlic Cloves minced
2 tablespoons of Fresh Basil
Wash
the tomatoes in cold water and chop. Put them in the sauce pan on medium heat
and cook for 8 minutes. Once soft, use an immersion blender to break up the big
chunks. Do not over blend. Just a few a pulses will do. If you do not have an
immersion blender you can take a wooden spoon and mush the large pieces of
tomato. You almost want it like a fresh
salsa texture. Not huge chunks, but not liquid.
Once done, add the remaining ingredients (expect the
basil). Cook uncovered at a slow simmer for 45 minutes. Taste and correct seasoning to your liking. Take
out the onion and save it. It is yummy with the salmon. Add chopped fresh
basil.
The Salmon:
4 (6-ounce) salmon fillets (if your market will skin the salmon for you –
GO FOR IT)
10 Fresh Basil leaves
Half a lemon juiced
1 teaspoon Cayenne pepper
2 Garlic cloves minced
Salt and pepper
Pre-heat oven to 400 Spray a baking dish with non-stick spray. Put Salmon skin side down. Put lemon juice,
cayenne pepper, garlic, salt and pepper on top of the Salmon. Top with the
Basil leaves. Cook for 10 – 13 minutes. Remove from oven. Discard
the basil leaves.
Once you have put the salmon on the plate, cover with the fresh
tomato sauce/compote. Place the onion on the plate as well. They are so
YUMMY!
I made sauteed squash/zucchini and well as corn on the cob with the
meal.
Only 99 recipes to go!
