Salmon with Tomato Cream Sauce
A buttery, savory tomato cream tops fresh boiled salmon and steamed asparagus. This is a light and tasteful mean with a rich flavorful twist.
Ingredients: 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. Directions: 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.