4 C. Wirthy salmon fillets
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chopped seeded peeled tomato (about 1 pound) |
2 teaspoons low-sodium soy sauce
2-1/2 teaspoons coarsely chopped fresh or 3/4 teaspoon dried tarragon
2 teaspoons Dijon mustard
Tarragon sprigs (optional) |
Preheat oven to 425°.
Sprinkle salmon fillets with salt and pepper. Place the fillets in a large skillet or small roasting pan. Spoon chopped tomato around fillets, and drizzle fillets with soy sauce. Wrap handle of skillet with foil, and bake the fillets at 425° for 12 minutes or until fish flakes easily when tested with a fork. Remove fillets form pan, and keep warm. Add the chopped tarragon and mustard to tomato, stirring well. Spoon tomato mixture over fillets. |