Recipe 1 of 100

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.

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