Recipe information
Yield
4 Servings
Ingredients
1
tablespoon toasted sesame oil (such as Asian)
4
6-ounce wild salmon fillets with skin
1
cup chopped red onion
2
teaspoons minced peeled fresh ginger
3
/4 teaspoon freshly ground star anise
1
/4 to 1/2 teaspoon dried crushed red pepper
4
plum tomatoes, seeded, chopped
2
tablespoons soy sauce
1
1/2 tablespoons sugar
Need to make a substitution?
Preparation
Step 1
Preheat oven to 325°F. Heat oil in large nonstick skillet over medium heat. Add salmon, skin side down; cook 2 minutes. Cover pan; cook salmon 2 minutes longer. Transfer salmon, skin side down, to baking sheet. Place in oven; cook until just opaque in center, about 8 minutes.
Step 2
Meanwhile, heat same skillet over medium heat. Add onion and next 3 ingredients; sauté until onion is golden, about 5 minutes. Stir in tomatoes, soy sauce, and sugar. Increase heat to medium-high and cook mixture until slightly thickened, stirring occasionally, about 3 minutes.
Step 3
Divide salmon among 4 plates and top with tomato sauce.