Herb-crusted Sautéed Salmon Fillets With Pistou

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 tablespoons salt
• 1 tightly packed cup fresh basil leaf
• 2 garlic cloves, chopped fine
• 1/2 cup extra virgin olive oil
• salt & freshly ground black pepper
• 4 salmon fillets, skin and pin bones removed
• salt & freshly ground black pepper
• 1 tablespoon fresh thyme leave
• 1 1/2 tablespoons fresh marjoram
• 1 tablespoon fresh oregano leaves
• 1/2 tablespoon fresh rosemary leaf
• 1 1/2 tablespoons olive oil
• 4 medium tomatoes, chopped fine quartered or 2 cups assorted cherry tomatoes, quartered

Recipe

• 1 pistou: make the pistou within an hour of cooking the salmon, if made sooner it will lose color.
• 2 bring 2 quarts of water to a rapid boil with 2 tablespoons of salt, plunge in the basil leaves, and stir them around with a wooden spoon, leaving them in the water for no more than 2 seconds.
• 3 drain in a colander and immediately cool by rinsing them in cold water.
• 4 combine the basil, garlic, 1/2 cup of water in a blender and puree for 1 minute, until smooth.
• 5 transfer the basil mixture to a bowl and whisk in the olive oil.
• 6 season with salt and pepper.
• 7 just before sauteeing the salmon, gently heat the pistou mixture in a saucepan while stirring. don't allow the pistou mixture to come to a boil.
• 8 salmon: season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours.
• 9 remove from refrigerator and sprinkle top and bottom with the chopped herbs. press the herbs onto the salmon to help them adhere.
• 10 heat the oil in a large pan (i use the cast-iron skillet).
• 11 place fillets skin-side down in the pan. sauté over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and sauté for 2 to 3 minutes on the second side.if the salmon starts to brown or the oil smokes, turn the heat down to medium.
• 12 wipe out the hot sauté pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them.season with salt and pepper.
• 13 ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.