Sauteed Salmon with Tomatoes and Leeks
Credit New York Times Cooking
4 skinless, boneless salmon fillets, about 1 1/2 pounds
2 or 3 red ripe tomatoes, about 1 1/2 pounds
1 leek, well trimmed
Salt to taste
Freshly ground pepper to taste
3 tablespoons olive oil
2 tablespoons lemon juice
Chopped parsley or basil for garnish
The fish should be at room temperature. 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 1/3 cup.
Drop the tomatoes into boiling water and let stand 9 to 12 seconds. Remove and rinse in cold water to be able to handle.
Peel tomatoes and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 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 leek and sauté for 2 minutes, then add the tomatoes salt, pepper and lemon juice. Cook 2-3 minutes. Pour the mixture over the salmon and sprinkle with parsley or basil.
