Serves 4
Ingredients
5 lbs. ripe tomatoes, cored and quartered
1 tbsp. salt
1 ½ cups pearl onions
4 8-oz. salmon fillets, bones and skin removed
2 tbsp. olive oil
Salt and pepper, to taste
1 tbsp. butter
2 tbsp. tarragon leaves
Directions
In a food processor, purée tomatoes with salt. Place tomato mixture in a cheesecloth-lined strainer over a large bowl. Store in refrigerator. Allow tomato water to drip overnight. Reserve tomato pulp for future meal requiring tomato sauce.
In saucepan, bring 3 cups salted water (not tomato water) to boil. Add pearl onions and boil until soft when pierced with knife, about 3 minutes. Submerge onions in ice water. When cool, trim root ends with small knife and pop onions out of their skin by gently squeezing. Reserve.
Preheat broiler. Rub salmon fillets with olive oil. Season with salt and pepper. Place salmon on greased cookie sheet. Broil for about 2 minutes per side, turning once. Flesh should be opaque and moist with a slightly pink center.
Bring tomato water to simmer and remove from heat. Whisk in butter. Season with salt and pepper. Place each salmon fillet in small bowl. Pour tomato water on top. Sprinkle with pearl onions and tarragon.
Any seafood may be substituted in this dish, since the tomato water is the real star.