A buttery, savory tomato cream tops fresh boiled salmon and steamed asparagus. This is a light and tasteful mean with a rich flavorful twist.
2 salmon fillets
1 medium shallots, minced
2 tablespoons sherry wine
2 table spoon tomato paste
1 tablespoon butter
1/4 cup heavy cream
3/4 cup water
1 tablespoon fresh tarragon
asparagus - boiled.
1. Heat 1 tablespoon of butter in a saucepan over medium heat. Add the shallots and cook until translucent, about 2 minutes. Add sherry wine and boil until reduced by half, about 2 more minutes.
2. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes. Finally, stir in the tarragon. Set aside.
3.Turn on pan on medium-high. Place the salmon skin-side up in the pan.
4.Cook until golden brown on 1 side, about 4 minutes.
5.Turn the fish over with a spatula, and cook until it the skin is crisp.
6. Drizzle tomato cream sauce over salmon and serve with boiled asparagus.