Wild Salmon with Braised Tomatoes, Leeks & Fingerling Potatoes

Difficulty: Moderate
Time: 55 minutes
Serves: 4

  • 2 tbsp extra virgin olive oil
  • ¼ cup butter
  • 1 large leek, washed and thinly sliced
  • 1 lb fingerling or other small new potatoes, scrubbed
  • 2 cups chicken or vegetable stock
  • 1 cup fresh or frozen corn kernels
  • 8 Campari Tomatoes, quartered
  • 1 tbsp fresh tarragon, finely chopped
  • 2 tbsp canola oil
  • 1 tbsp fresh Italian parsley, finely chopped
  • 4 – 5 oz fillets fresh wild salmon*

*Halibut or sablefish fillets may be substituted for salmon fillets.

This is a great all-in-one-meal featuring our delectable Campari Tomatoes.


  1. Pre-heat oven to 450ºF.
  2. Place olive oil and butter in a large, nonstick skillet over medium heat. Add leek and sweat for 5 minutes. Add potatoes and sauté for another 5 minutes. Add chicken or vegetable stock and bring to simmer. Simmer for 15 minutes, turning potatoes once, or until cooked through. Add corn and tomatoes and simmer for 4 minutes.
  3. Remove pan from heat, and mix in herbs. Season potatoes and broth with salt and set aside. The potatoes should have about 1 cup of reduced stock remaining.
  4. Place canola oil in a medium, nonstick, ovenproof skillet over med/high heat. Season salmon fillets with salt and pepper. Sear salmon fillets, skin side down, for 2 – 3 minutes or until lightly browned and transfer skillet to the oven.
  5. Cook salmon for another 2 -3 minutes or until not quite cooked through (the salmon will continue to cook once out of the oven).
  6. To serve, divide potatoes and broth between 4 shallow bowls and top with seared salmon. Serve immediately.