I want to begin this week’s Throwback Thursday by thanking all of my followers, especially anybody who was reading my blog at the time when I originally posted this on Tumblr. I have come a long way in a short time; I am officially a featured publisher on FoodBuzz!
This recipe was one of the first things I made after beginning my weekly cooking lessons with my mom this past fall. It is easy to make and teaches you some culinary basics, such as blanching and peeling tomatoes to make a concasse. This dish is one of my favorite go-to recipes for dinner with guests. It would also be a great surprise for your Valentine this Monday!
- 2 lbs salmon fillets
- 1 cup creme fraiche (or low-fat sour cream)
- 4 tbsp moutarde de meaux (whole grain mustard)
- 2 lbs tomato concasse (Concasse means seeded, peeled, and diced)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 2 tbsp shallots (minced)
- 1/4 cup white wine
- 1 tbsp thyme
- salt & pepper (to taste)
- lemon & thyme (for garnish)
- Cut the salmon into thin scallops (1/3 inch).
- Grease a baking sheet and place the salmon in one layer, not touching, on sheet.
- Combine the creme fraiche and mustard in a small bowl and coat salmon with mixture.
- Preheat the oven to 400F.
- For the sauce, sweat the garlic and shallots in oil in a small pot.
- Add the tomato concasse and wine and cook over medium-high heat for about 10 minutes, stirring regularly. Season with salt, pepper, and thyme.
- Bake the salmon until cooked through (about 10-15 minutes).
- Place sauce on each plate and lay Salmon fillets over the sauce. Garnish with lemon and thyme.