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Throwback Thursday: Baked Salmon Filets w/ Tomato Coulis

February 10, 2011 12 comments Article Main Course, Recipes, Sauces, Seafood

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! 😉

Baked Salmon Fillets with Tomato Coulis

Serves 8

  • 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)

Directions:

  1. Cut the salmon into thin scallops (1/3 inch).
  2. Grease a baking sheet and place the salmon in one layer, not touching, on sheet.
  3. Combine the creme fraiche and mustard in a small bowl and coat salmon with mixture.
  4. Preheat the oven to 400F.
  5. For the sauce, sweat the garlic and shallots in oil in a small pot.
  6. Add the tomato concasse and wine and cook over medium-high heat for about 10 minutes, stirring regularly. Season with salt, pepper, and thyme.
  7. Bake the salmon until cooked through (about 10-15 minutes).
  8. Place sauce on each plate and lay Salmon fillets over the sauce. Garnish with lemon and thyme.

Salmon on Foodista

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Tags: baked, concasse, coulis, creme fraiche, french, healthy, recipe, salmon, sauce, sour cream, tomato

12 comments

  • Christina February 12, 2011 at 8:17 am -

    This looks great! I’m always looking for new ways to serve salmon. What were your side dishes?

  • Savour the Senses February 12, 2011 at 9:52 am -

    SImple garlic mashed potoatoes an asparagus. I wouldn’t suggest asparagus at this time of year, but broccoli would work too. I love finding new salmon recipes as well. Be sure to connect with me on Twitter (http://twitter.com/#!/jennymo57) and let me know if you have any great ones as well!

  • Amanda Perez February 12, 2011 at 11:00 am -

    Hey I just stumbled on to your blog and I just wanted to say it’s fantastic! All your recipes look super delicious, especially this one. I’ll have to try it some time! Well I look forward to more of your recipes!

  • Savour the Senses February 12, 2011 at 11:34 am -

    Thank you! Let me know how it turns out =)

  • Yin February 12, 2011 at 1:06 pm -

    First congrats on getting into top 9 and being featured in Foodbuzz!
    I love salmon and am glad to have another new recipe to work on, coz yours so inviting!
    Thanks for adding me as one of your Foodbuzz foodie too.

  • Savour the Senses February 13, 2011 at 9:46 am -

    Thank you, much appreciated! I’m looking forward to seeing your recipes as well. =)

  • Kate @ Diethood.com February 14, 2011 at 11:13 am -

    That’s definitely one delicious meal! I love the fillets and I especially like that sauce – beautiful job!

    Congrats on becoming publisher!!

  • Sandra@Sandra's Easy Cooking February 14, 2011 at 11:29 am -

    Oh that sounds and definitely looks amazing!!! Yummy!

  • Savour the Senses February 14, 2011 at 2:12 pm -

    Thanks! I am really excited =)

  • Happy When Not Hungry February 14, 2011 at 5:07 pm -

    Wow this looks so healthy and delicious! Love that tomato coulis too!

  • Cheryl and Adam February 15, 2011 at 12:37 pm -

    Looks delicious! This is dinner!

  • Greg February 18, 2011 at 5:58 pm -

    This looks totally awesome, I might have to try it this weekend. Thanks for adding me on tumblr, and checking out my site too. Yours is GREAT.

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