Salmon Braised in Tomatoes with Scallops

Sometimes, on a rare day off, I am known to binge episodes of the Food Network classic, Chopped. As contestant chefs brainstorm dishes on the fly, using the surprise "basket ingredients," I play along imagining what I would create. I am often moved to shout at the screen when chefs make a doomed decision. NO, there is never enough time for risotto!

This past weekend, I had my own Chopped experience when my aunt called to invite me to a family dinner. She offered wild caught Alaskan sockeye salmon and sea scallops, as ingredients for me to experiment with. With what I had in my pantry and garden, I came up with a dish taking Southern France as inspiration. Bright tomatoes plenty of fresh herbs and briny olives, meld into a lively sauce for the rich seafood.

Ingredients:

1 – 1 ½ pounds wild caught salmon filet, deboned, skin on

1 pound diver scallops

1 large sweet onion, chopped

1 sweet red or yellow pepper, diced

½ cup chopped fennel fronds or bulb

1 teaspoon celery seeds

1 teaspoon paprika

3 garlic cloves, sliced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh oregano, chopped

¼ cup dry vermouth, or dry white wine

1 14.5 ounce can of tomatoes, chopped with juices

1 cup fish stock, shrimp stock or water

½ cup kalamata olives, pitted

2 tablespoons capers

1 tablespoon fresh chives, chopped

Juice of one lemon

Olive oil

1 tablespoon butter

Salt and fresh ground black pepper

Directions:

Rinse and dry the salmon and scallops. Divide salmon into equal sized serving portions. Season the fish and scallops on all sides with salt and pepper. Set aside.

Heat two tablespoons of olive oil in a large skillet over medium heat. Add onions, fennel, sweet pepper, celery seeds and a pinch of salt. Sauté until onions are translucent and peppers are soft. Add paprika and stir until fragrant. Add garlic and chopped rosemary, oregano, and thyme. Sauté for another minute then pour in the vermouth. Scrape bottom of pan and cook off alcohol. When vermouth is reduced add the tomatoes with their juices, olives, capers, and stock or water. Bring to a simmer and then reduce heat, cover with lid, and let gently simmer for 10 minutes. Sauce should reduce a little but still be loose. Taste and adjust seasoning, adding more salt and pepper to taste. Turn off heat.

Place a second skillet over medium heat with the butter and one tablespoon of olive oil. When pan is hot, and butter foam has cleared, cook scallops, working in batches. Sear on first side for 2 to 3 minutes, then flip over and cook on other side for additional 30 seconds. Place on warm platter and set aside.

Raise heat back to medium on pan with tomato sauce. When sauce is bubbling add salmon filets, skin side up. Cover and reduce heat to maintain a gentle simmer. Cook for 6 to 8 minutes until salmon is cooked through. Use a thermometer to check temperature, fish is done at 115 to 120 degrees. Use a pair of tongs, or a pairing knife, to gently pull the skin off the filets. Flip fish over. Arrange cooked scallops around fish in pan, adding any accumulated juices from platter. Spoon some sauce over top of fish and scallops. Finish by squeezing juice of lemon over top and garnishing with chopped chives. Serve immediately.

Notes:

This recipe can be made with any fresh fish you might have. Try it with halibut or red snapper. This sauce would also be lovely as a steaming liquid for fresh Penn Cove mussels. Cooking times will vary.

This past weekend I served this in shallow bowls with a wild rice pilaf and seared asparagus. A loaf of John's homemade bread, for dipping in the flavorful sauce, was a welcomed addition to the table. Have plenty of lemon wedges to pass around and serve with a crisp dry rose or Pinot Blanc for an elegant seafood feast. Bon Appetit!