Salmon with Dill Tomato Confit {recipe}

Salmon with Dill Tomato Confit
We served smaller portions of this salmon as a first course in a multi-course dinner. It was perfect and was quite possibly the best course of the night (no offense to the other dishes). Perhaps it was the quality of the fish we had gotten — Copper River King Salmon at the peak of its season — or maybe it was the perfect pairing of a dry Rosé from Provence (Chateau Simone Rosé 2009).

Or maybe the dish is just perfect.
Copper River King Salmon
If you have great tomatoes (and more than likely you do right now), double or triple the amounts for the confit (and the sauce). It keeps well in the refrigerator and tastes just as good on fish other than salmon. If you just heat a few tablespoons of it up with some pasta, that probably wouldn’t be too bad either.
Salmon Fillets Prepped with Butter

Salmon with Dill Tomato Confit

serves 8


For the Tomato Confit

1 lb tomatoes
salt and pepper
olive oil

For the Dill Tomato Confit Sauce

1 red bell pepper
about 2 cups vegetable stock (more or less, depending on your preferred consistency)
fresh lemon juice (depending on size of lemon, juice from anywhere from ½ to a whole lemon)
salt and pepper to taste
chili oil to taste
chopped fresh dill, about ½ cup

For the Salmon

8 4-6 ounce salmon fillets, bones removed, skin left on
salt and pepper


For the Tomato Confit

Preheat over to 250F.

Bring a large pot of water to a boil.

Place tomatoes in water a few at a time for about 10 seconds, remove with a slotted spoon, and set aside to cool.

Peel the skins off the tomatoes, remove the core/stem with the tip of your knife, cut the tomatoes in half around the equator and pull out all the seeds.

Season the “outside” of the tomatoes with salt and pepper, then turn the tomatoes over and place them cut-side up (like a bowl) on a well oiled rimmed baking sheet. Season with salt and pepper. Drizzle with more olive oil.

Bake in oven for 1 hour or until tomatoes are almost falling apart.

Let the tomatoes cool until you can handle them, then chop, saving all the juices from the pan and during chopping.

Turn the heat up on the oven to 350 to cook the salmon.

For the Dill Tomato Confit Sauce

Place chopped tomatoes, finely diced red pepper, vegetable stock and lemon juice in a pot. Bring to a boil. Turn down heat and let simmer until peppers are cooked through, about 10 to 15 minutes. Add more stock if the sauce is too thick for your taste.

Stir in chopped dill about 5 minutes before end. Season to taste with salt, pepper and chili oil.

Keep warm on stovetop until serving.

For the Salmon

Make sure all the bones have been removed from salmon fillets.

Drizzle a little bit of olive oil in a baking pan (or rimmed baking sheet) that is large enough to hold all the salmon fillets without touching. Place salmon skin side down and top each fillet with 1-2 pats of butter.

Place the pan/sheet in the oven and bake the salmon fillets for about 10-15 minutes, depending on thickness of fillets and how rare you want the center.

To serve, ladle Dill Tomato Confit Sauce over each fillet.

by Sarah J. Gim on August 26, 2011 · 1 comment

{ 1 comment… read it below or add one }

Taste of PhD September 10, 2011 at 9:00 am

Now, This is something to try !
Thanks for the recipe :D

I reached your blog through stumble upon !


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