Ingredients
1
tbsp toasted sesame oil (such as Asian)
4
6-ounce wild salmon fillets with skin
2
tsp minced peeled fresh ginger
3/4
tsp freshly ground star anise
1/4
to 1/2 tsp dried crushed red pepper
4
plum tomatoes, seeded, chopped
Directions
1.
Preheat oven to 325°F. Heat oil in large nonstick skillet over medium heat. Add salmon, skin side down; cook 2 minutes. Cover pan; cook salmon 2 minutes longer. Transfer salmon, skin side down, to baking sheet. Place in oven; cook until just opaque in center, about 8 minutes.
2.
Meanwhile, heat same skillet over medium heat. Add onion and next 3 ingredients; sauté until onion is golden, about 5 minutes. Stir in tomatoes, soy sauce, and sugar. Increase heat to medium-high and cook mixture until slightly thickened, stirring occasionally, about 3 minutes.
3.
Divide salmon among 4 plates and top with tomato sauce.
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