A quick, light dish that takes advantage of the summer bounty of tomatoes and basil
4 6 ounce salmon fillets
2 Tbsp olive oil
salt and pepper
1 shallot, minced
3 cloves garlic, minced
1/4 cup chicken stock
1/4 cup white wine
4 tomatoes, chopped coarsely
1 teaspoon herbes de Provence or thyme
3 Tbsp black olives – chopped coarsely
Season the salmon with salt & pepper. (remove the skin if you like; I love it, so I always leave it on).
Heat a skillet or sauté pan over medium high heat. Add oil and heat until hot but not smoking. Sear salmon skin sides down for 3-4 minutes, then flip, lower heat, and cook another 5-7 minutes or until as done as you like. Remove and set aside.
In the same pan, saute the garlic and shallot for a few minutes. Add the wine and stock; cook 3-4 minutes or until reduced by half.
Add the tomatoes, herbs and olives; simmer 5-7 minutes or until thickened slightly. (Add a little more broth if needed to ensure the tomatoes stay saucy).
Return the salmon to pan and spoon tomato mixture over it; heat 1-2 minutes until warmed through.
Taste and add more salt and pepper as needed. Enjoy!