- cookie sheet
- large skillet
|Prep the salmon for the broiler. Start by setting the oven rack 2 inches away from the broiler, then preheat it. Brush both sides of the fillets with olive oil. Sprinkle on 1/4 teaspoon of the salt. Arrange on a cookie sheet. Reserve.|
|Preheat a large skillet to medium-high. Melt the butter, then add the tomatoes when the skillet is hot. Saute tomatoes until they are warmed, about 1 minute. Add 1/4 teaspoon of salt, the pepper, the basil, then reserve.|
|Broil the fillets for about 1 1/2 minutes so that they are cooked, but still rare in the center.|
|Divide about half of the tomato mixture across the serving places. Set the salmon on top of the tomato, and then top the salmon with the remaining tomato. Serve immediately.|
When you seed the tomatoes, reserve the tomato water and make a small and refreshing “summer mary” from the juice.