Salmon Provencal - Master recipes
Preheat oven to 400°F Blanch the tomatoes, then peel, core and dice: Blanch the tomatoes by first scoring the ends with a sharp knife, and then plunging them into a pot of simmering salted water for...
Ingredients
- 3 large plum tomatoes, coarsely chopped -
- 3 shallots, coarsely chopped -
- 1 tablespoon fresh tarragon, chopped -
- 1 tablespoon fresh basil, chopped -
- 1 tablespoon fresh chives, chopped -
- 1 tablespoon fresh lemon juice -
- 1 tablespoon balsamic vinegar -
- Salt -
- 2 tablespoons extra virgin olive oil -
- 4 salmon fillets, about 5-6 ounces each -
- Freshly ground black pepper -
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