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SALMON - Salmon Baked with Creamy Tomato Sauce, Arugula and Mint
Nb persons: 8
Yield:
Preparation time:
Total time:
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| Sauce: | |
| 1 can (28 ounces) | peeled and diced tomatoes, undrained |
| ½ cup | whipping cream |
| ½ teaspoon | kosher salt |
| ½ teaspoon | ground black pepper |
| 8 ounces | arugula |
| baby spinach leaves, alternative | |
| 2 tablespoons | water |
| About ½ teaspoon | kosher salt, divided |
| 2½ pounds | salmon fillet |
| About ¼ teaspoon | ground black pepper, divided |
| 1 tablespoon | chopped fresh mint |
1. To prepare the sauce: Put the tomatoes with their juice into a food processor and purée until smooth. Pour into a medium saucepan and bring to a boil; reduce heat and simmer 7 minutes. Remove from heat and cool a few minutes. Stir in the cream, salt and pepper. Bring the sauce to a simmer and cook 5 minutes, until lightly thickened. (Sauce can be made 24 hours in advance and refrigerated. Reheat before using.)
2. To prepare the greens: Heat oven to 450 degrees. Remove the stems from the arugula or spinach. Put the leaves into a colander and rinse well. Heat a large nonstick skillet over medium heat. When hot, put the greens and 2 tablespoons water in the pan; add a pinch of salt. Sauté until wilted, then drain in a sieve. (This can be done several hours in advance; hold in the refrigerator.)
3. To prepare the salmon: Cut the salmon into 8 serving pieces. Remove the skin with a small, sharp paring knife. (This also can be done several hours in advance; hold in the refrigerator.)
4. Reheat the sauce if necessary and divide between two 9-by-13-inch baking dishes, spreading evenly. Sprinkle the greens over the top. Put 4 pieces of salmon in each pan, placing the thickest pieces in one and the thinner in the second. Sprinkle lightly with salt and pepper. Stagger the pans on oven racks and bake about 12 minutes per inch of thickness, or until cooked through. (About halfway through the cooking time, rotate the pans.) Sprinkle salmon with the pepper and mint. Serve immediately.
— From "Le Bernardin Cookbook: Four-Star Simplicity" by Eric Ripert & Maguy Le Coze.
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