Salmon with baby heirloom tomatoes
center cut of one side of fresh, wild salmon (skin on)
2 cups dashi broth
1 tablespoon olive oil
1 cup julienne fennel
1-2 cups baby heirloom tomatoes, cut in half
2 cloves sliced garlic
2 shallots, julienne
¼ cup sake
1 tablespoon roughly chopped dill
Place the dashi in a large pan, bring to a boil then reduce to a simmer and place the skin side down into the broth; meanwhile place a sauté pan over medium heat. Sauté the fennel until soft and golden brown; add the tomatoes, garlic and shallots, cook until soft. Add the sake and heat through. Add the dill, season with salt and pepper. Carefully, using a spatula, flip the salmon over for a couple of minutes. Spoon a little of the dashi into the sauce with the tomatoes. Serve the salmon with the tomatoes and fennel spooned over it.
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