Concassé is simply
a term for a mixture that is coarsely chopped or puréed.
Tomato is one of the most common ingredients. Here it's mixed
with the bold flavors of kalamata olives and fresh basil to provide
an uncooked sauce for pan-seared salmon.
Pan-Seared
Salmon With Tomato Concassé
2 large ripe tomatoes,
peeled and seeded*
1/4 cup kalamata olives, pitted and sliced
2 tablespoons chopped fresh basil
2 tablespoons olive oil, divided
2 teaspoons balsamic vinegar
1 clove garlic, crushed
4 (4-6-ounce) salmon steaks
1/4 cup white wine or chicken broth
1 small lemon, juiced
- Cut peeled and seeded
tomatoes into ¼-inch cubes. Combine with olives, basil,
1 tablespoon oil, balsamic vinegar and garlic. Season to taste
with salt and pepper.
- Heat remaining olive oil
in a large nonstick skillet over medium-high heat. Season salmon
with salt and pepper and add to skillet. Brown on both sides,
turning once, about 8 minutes total depending on thickness. Add
wine and swirl pan to coat salmon. Let wine reduce down to about
1 tablespoon; about 5 more minutes. Remove salmon from heat.
Place equal amounts of tomato mixture on each plate. Top with
salmon and sprinkle with lemon juice.
Makes 3 servings.
*To peel and seed a tomato,
lightly score an 'x' into the bottom end with a sharp paring
knife. Drop into boiling water for 30 seconds, or until skin
just begins to tear. Remove with a slotted spoon into ice water.
When cool enough to handle, peel off skin, cut in half and gently
squeeze to remove seeds. Proceed with recipe.
