Salmon with Creamy Tomato and Basil Sauce

Instructions

1. 1

   Halve the tomatoes, roughly chop the basil and cut the cream cheese into small pieces. Use four raw, skinless salmon fillets weighing about 150 g each and measuring 2–3 cm thick. Pat them dry, then coat with the olive oil, 0.5 tsp salt, black pepper and paprika.

2. 2

   Put the uncooked rice, 480 ml water and remaining 0.25 tsp salt into a 2-litre saucepan. Bring to a boil over high heat, then cover tightly and reduce to the lowest heat. Cook for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.

3. 3

   While the rice cooks, heat a 30 cm deep nonstick skillet over medium-high heat for 2 minutes. Add the salmon in one uncrowded layer. Sear for 3 minutes on the first side and 2 minutes on the second, then transfer to a plate; it will finish cooking in the sauce.

4. 4

   Reduce the skillet heat to medium. Add the butter and tomatoes, then cook for 6–8 minutes, stirring occasionally and gently pressing some tomatoes, until softened and releasing their juices.

5. 5

   Reduce the heat to low. Stir in the cream, cream cheese and remaining 60 ml water. Cook for 2–3 minutes, stirring until smooth and gently steaming; do not let the sauce boil vigorously. Stir in the basil.

6. 6

   Return the salmon and its collected juices to the skillet. Spoon sauce over the fish and cook gently over low to medium-low heat for 4–6 minutes, until the thickest part of each fillet reaches 63°C/145°F on an instant-read thermometer. Allow another minute or two if needed for thicker pieces.

7. 7

   Divide the rice among four plates. Add one salmon fillet to each and spoon over all the tomato and basil sauce.