Recipe by: Pierre Franey
Total Time: 20 minutes Serves: 4
Ingredients:
- 4 skinless, boneless salmon fillets, about 1½ pounds, at room temperature
- Salt to taste
- Freshly ground pepper to taste
- 1 leek, well trimmed
- 2 or 3 red ripe tomatoes, about 1½ pounds
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh cilantro or basil
Directions:
- If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
- Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about ⅓ cup.
- Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
- Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1¼ cups.
- Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
- Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.