From My Carolina Kitchen
1-2 vine-ripe tomatoes, depending on their size, preferably heirlooms
A handful of yellow pear-shaped cherry tomatoes
Fleur de sel (French sea salt)
Freshly ground black pepper
½ cup finely chopped fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 boneless salmon fillet, about 1 ½ lbs, preferably wild caught
Grape seed oil, or any neutral flavored oil
Dice the tomato, season with fleur de sel salt and pepper and transfer it, along with all of its juices, to a bowl. Add the basil, lemon and 1 tablespoon olive oil and combine well. Let the sauce sit while preparing the salmon.
Preheat the broiler. Line a sheet pan or broiler tray with heavy-duty foil for easy clean-up. Arrange the pieces of salmon, skin side down, in one layer on the pan, drizzle with a little oil, and sprinkle with salt and pepper. Place the salmon under the broiler about two or three inches away from the source of heat. Broil (on low if you broiler has that setting) about 7 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If it starts to burn, change from broil to bake and bake at 400 degrees until the salmon is done but still a little pink on the inside.
Remove from the oven and, when the salmon cools slightly, carefully slip the skin off with a knife and discard. Slide the salmon onto a platter, what was skin side down, and smother with the tomato and basil mixture. Let it stand for at least 10 minutes to absorb some of the tomato juices before serving. The salmon can stand at room temperature for up to 45 minutes. Serves 4.
Adapted from “Simply Shrimp, Salmon, and Fish Steaks” by Leslie Grover Pendleton and “The 60 Minute Gourmet” by Pierre Franey