Makes 4 servings. Difficulty
4 salmon filets, about 1-1/2" thick 1/4 teaspoon salt 1/4 teaspoon black pepper 1-1/2 cups tomato, peeled, seeded and chopped 2 teaspoons gf soy sauce 1-1/2 teaspoons fresh tarragon, chopped 2 teaspoons gf dijon mustard Tarragon sprigs for garnish
Preheat oven to 425 degrees F. Season filets with salt and pepper.
In a large oven-proof skillet or roasting pan add filets, skin-side up. Place chopped tomatoes around filets and drizzle filets with soy sauce.
Roast for 12 minutes or until fish flakes easily with a fork. Remove from pan and discard skin.
Transfer filets to a plate and cover to keep warm.
Add tarragon and mustard to pan, stirring well.
Place filets on individual plates and spoon tomato mixture over fish. Garnish with tarragon.
This picture does not do this dish justice. This is one of the easiest and most delicious salmon recipes we have ever tasted!
To peel a tomato, bring a large pot of water to boil. Cut a small X across the top of the tomatoes (across the stem mark). Gently lower whole tomatoes into boiling water. Boil for 30 seconds, or until edges of cut X curl up. Remove tomatoes immediately and rinse with cold water.