Califonia Bountiful
Main Dish

Baked salmon with tomato-basil sauce and fried garlic

Christophe Cornet

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1 salmon filet - 3/4 to 1 inch thick, 6 to 8 inches long
2 tsp. salt
3 tbsp. butter
1 clove garlic
4 tbsp. plus 1/4 cup olive oil
2 tbsp. fresh basil
2 tomatoes
Juice of 1 lemon


To prepare filet:
Place salmon filet in sauté pan and place the butter on top of the filet; sprinkle with 1 tsp. of salt. Put sauté pan in pre-heated oven at 400 degrees and cook for 7-8 minutes. (Chef's Tip: You will know the salmon is done when it is still a little soft/tender on the sides.)

To make fried garlic:
Take one clove of garlic and slice very thinly. Put in cold saucepan and add 4 tsp. of olive oil. Cook on low/ medium heat for approximately 3-4 minutes (just until the garlic gets golden brown). Once garlic is done, drain off the olive oil and place fried garlic on a few sheets of paper towel to dry.

To prepare tomato basil sauce:
Blanch 2 tomatoes. (To blanch, simply add tomatoes to boiling water for approximately 8 seconds. Remove and then place in ice water. This method helps in removing the skin.) Peel skin off tomatoes and then cut into quarters (cutting around the base of the tomato). Remove all seeds and then dice the tomatoes. Place in a small bowl and add 1/4 cup of olive oil, the juice of one lemon, 1 tsp. of salt, and chopped basil.

Final preparations:
Remove salmon filet from oven and place on dish. Spoon tomato basil sauce over and sprinkle with fried garlic. Garnish with sprig of fresh basil if desired.

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