Ingredients
Tomato Fondue
- 1 (454 g) Roma tomatoes, peeled, seeded and chopped
- ½ tsp (2 ml) granulated sugar
- 3 tbsp (45 ml) Extra-virgin olive oil
- salt and ground black pepper, to taste
Salmon
- 4 enter-cut, skin on salmon fillets - about 6 oz (170 g) each
- 3 tbsp (30 ml) unsalted butter, divided
Shiitake Mushrooms
- 1 shallot, diced
- ½ c (125 ml) dry white wine
- 2 garlic cloves, minced
- 4 oz (114 g) Shiitake mushrooms, trimmed and sliced
Additional Ingredients
- fresh chervil, for garnish (optional)
Directions
Tomato Fondue
- In a small saucepan stir together tomatoes, oil, sugar and a good pinch of salt and pepper.
- Set saucepan over medium high heat.
- Bring mixture to a boil. Reduce heat to low and simmer gently, stirring occasionally, for 20 minutes.
Salmon
- Meanwhile, butter a baking sheet with 1 Tbsp (15 ml) butter. Lightly season salmon with salt and pepper before placing skin side down on baking sheet.
- Bake salmon until it flakes and an instant read thermometer registers 120°F (50°C), about 15 minutes.
- Remove salmon skin, if desired.
Shiitake Mushrooms
- Melt remaining 2 Tbsp (30 ml) butter in a medium frying pan over medium high heat. Add shallots and garlic and sauté for 1 minute.
- Add wine, bring to a boil and let reduce until only about 2 Tbsp (30 ml) remains. Add mushrooms along with a pinch of salt and pepper.
- Sauté until tender, about 2 to 3 minutes.
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