jacques pepin's salmon with basil sauce

4 pieces salmon
about 4 ounces each, 1/2-inch thick, skinless
1 tbsp olive oil
1/2 tsp salt
3 tbsp butter
3 whole tomatoes
peeled, halved, seeded, then cut into 1/2-inch dice, about 2 cups total
1/4 tsp black pepper
24 leaves basil
medium in size, fresh
  • cookie sheet
  • large skillet
This super quick and easy recipe is perfect for a summer weeknight.
Prep the salmon for the broiler. Start by setting the oven rack 2 inches away from the broiler, then preheat it. Brush both sides of the fillets with olive oil. Sprinkle on 1/4 teaspoon of the salt. Arrange on a cookie sheet. Reserve.
Preheat a large skillet to medium-high. Melt the butter, then add the tomatoes when the skillet is hot. Saute tomatoes until they are warmed, about 1 minute. Add 1/4 teaspoon of salt, the pepper, the basil, then reserve.
Broil the fillets for about 1 1/2 minutes so that they are cooked, but still rare in the center.
Divide about half of the tomato mixture across the serving places. Set the salmon on top of the tomato, and then top the salmon with the remaining tomato. Serve immediately.
When you seed the tomatoes, reserve the tomato water and make a small and refreshing “summer mary” from the juice.