3 large plum tomatoes

3 shallots, coarsely chopped

1 Tbsp coarsely chopped fresh tarragon

1 Tbsp coarsely chopped fresh basil

1 Tbsp coarsely chopped fresh chives

1 Tbsp fresh lemon juice

1 Tbsp balsamic vinegar


2 Tbsp olive oil

4 wild salmon fillets, about 5-6 ounces each



Preheat oven to 400°F.

Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute.

Drain the tomatoes and peel off and discard the skin.

Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh.

In a large bowl combine the tomatoes, shallots, tarragon, basil, and chives.

In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste. Add to the tomato mixture, toss to coat.

Arrange salmon fillets on an oiled baking sheet without crowding.

Drizzle with olive oil and season lightly with salt. Bake until salmon is barely cooked through and lightly browned on the edges, 10-12 minutes.

To serve, spoon a couple tablespoons of the tomato mixture over each fillet. Serve immediately.