Fresh Roasted Salmon with Olive Oil

this is another recipe from one of my new cookbooks. it was much better than i thought it would be. the flavors in the sauce went really well with the salmon. here's the recipe...

...recipe from Bistro Cooking
1 2/3 tablespoons olive oil
2 shallots. finely chopped
4 tomatoes, peeled, cored, seeded, choppped (i used canned)
1/2 cup creme fraiche or heavy cream
4 salmon fillets
Salt
1 bunch fresh basil

Heat 1 tablespoon oil in a small skillet over high heat. When the oil is hot add the shallots and saute until soft. Add the tomatoes and continue cooking until most of the liquid has cooked away. Reduce heat to low and add the creme fraiche. Cook long enough just to heat the cream through. Set aside.

Preheat oven to 325 F.

Brush salmon and skin with the remaining 2 teaspoons olive oil on all sides. Preheat a 12-inch dry non-stick skillet over medium-high heat. Adding no fat, cook the salmon skin side down, for 2-3 minutes. Season with salt. Turn the salmon over and cook for 2-3 minutes more. Season with salt.

Remove the salmon to a roasting pan. Bake about 10 minutes more or until done.

To serve mince the basil and stir it into the sauce. Spoon several tablespoons of sauce in the center of a dinner plate and place the salmon on top.