The Recipes

Salmon in Tomato Water

You have to think ahead for this one, but it's worth it.  It's a very light but fulfilling entree.  There is enough acidity in the tomato to forgo any other citrus in the dish.

Salmon in Tomato Water


- 1 salmon fillet (mine is approximately 8 oz.)
- 1 large heirloom tomato
- 1 T. of capers
- salt
- pepper
- 1 T. of coriander
- olive oil

The day before you want to eat this dish, roughly chop the tomato and puree it in a food processor with a healthy pinch of sea salt.  Line a bowl with cheesecloth and add the tomato puree.  Pull the sides over and either tie the sack to a wooden spoon and suspend over a bowl, or get creative and find another way to have it hang over the bowl.

The night you want to eat, heat the coriander seeds in a dry sautee pan.  Let the seeds toast for 2 minutes, or until they are fragrant.  Transfer the coriander to a spice grinder, or grind in a mortar and pestle.

Season the salmon with the coriander, salt and pepper.  Heat the olive oil in the sautee pan and add the salmon.  Cook the salmon for 4-5 minutes per side for a medium-rare salmon; longer if you like your salmon more well done.  Yes... salmon and some other fish are best-served according to cook temperature.

In the last minute of cooking, add the capers to the pan to allow them to lightly fry in the oil.

Heat the tomato water in a small pot or even in the microwave.  Plate the salmon and capers in a shallow bowl or plate and pour the tomato water over the fish.