Braised Salmon with Miso and Tomato Sauce by Chef Hugh Acheson

15 minutes Prep Time
15 minutes Cook Time
4 Servings

Salmon is so rich and satisfying, it makes a weeknight meal feel like a fancy celebration. In this recipe, Tuttorosso’s smooth and hearty tomato sauce gets an Asian twist with…

Ingredients

  • 4 boneless, skinless salmon fillets, about 5 ounces each
  • 1/2 teaspoon kosher salt
  • 2 tablespoons grape seed oil
  • 1 shallot, peeled and cliced into thin rings
  • 2 tablespoons light yellow miso
  • 2 tablespoons unseasoned rice wine vinegar
  • 1 tablespoon water
  • 2 tablespoons fresh mint leaves, torn into small pieces
  • 1 tablespoon light soy sauce
  • 1 (8 ounce) can Tuttorosso® Tomato Sauce

Instructions

Step one

Preheat the oven to 325°F.

Step two

Pat the salmon as dry as possible with paper towel. Season all over with kosher salt.

Step three

Place a large, oven-proof skillet on the stove top over medium-high heat. Add 1 tablespoon of grape seed oil and when the oil is hot but not smoking; add the salmon, skin-removed-side down. Sear for 3 minutes, then remove from the pan and rest on a cutting board. Discard oil in the pan.

Step four

Using the same pan placed over medium-high heat, add another tablespoon of grape seed oil to the pan and then add the shallot. Cook for 1 minute, then remove from heat and add the miso, rice wine vinegar, water, and the mint leaves. Stir well to loosen and thin the miso, then add the soy sauce and the tomato sauce.

Step five

Nestle the seared salmon into the tomato base, seared side up, and place in the oven for 10 minutes.

Step six

Remove from the oven, and plate the fillets onto a serving platter, spooning the sauce around them. Serve immediately.

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