Broiled Salmon With Tomato Cream Sauce

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 1/2 cups frozen lima beans

1 1/2 cups frozen peas

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter 

1 tablespoon chopped fresh parsley

4 6-ounce center-cut salmon fillets (preferably wild)

1 medium shallot, minced

2 tablespoons white wine vinegar

2 tablespoons tomato paste

1/4 cup heavy cream

1 tablespoon chopped fresh tarragon, parsley or dill

Directions

  1. Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture.

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