This is one of the best salmon dishes you will ever taste, all because of two simple, secret instructions: do not cook it a second longer than instructed and bake it in a pan only large enough to fit the fish snugly in one layer. It is fine to cut the fish in half and place the two parts side by side in the pan if they fit better this way.
- 1 whole salmon fillet (about 3½ lb), skin and bones removed -
- 1 cup dry white wine -
- Salt to taste -
- ¼ cup olive oil -
- Juice of 1 lemon -
- 1 tsp ground black pepper, or less to taste -
- 1 cup fresh basil leaves, packed -
- 2 large tomatoes, or 4 plum tomatoes, diced -
- 1 Tbsp bottled hot sauce or a good pinch cayenne -
1. Preheat the oven to 450ºF.
2. Cut off and discard the flat, white strip that runs the length of the salmon fillet. Place the salmon in a baking pan just large enough to fit it snugly in one layer. Combine all the remaining ingredients and pour evenly over the fish. Bake uncovered for 20 minutes.
3. Carefully transfer the salmon onto a platter with two slotted spatulas. Strain the sauce through a sieve over the fish, pressing hard on the solids to extract the flavors.
4. Serve the fish warm or at room temperature, with the sauce poured over each serving.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.