Hugh Acheson's Braised Salmon With Miso and Tuttorosso Tomato Sauce

Salmon is so rich and satisfying, it makes a weeknight meal feel like a fancy celebration. (Nobody has to know how easy it is to prepare; your secret is safe with us.) In this recipe, Tuttorosso's smooth and hearty tomato sauce gets an Asian twist with the addition of miso, soy sauce, and rice wine vinegar. It perfectly balances tangy, fresh, and savory flavors. Best of all, this impressive dish goes from stove to oven to plate in less than 20 minutes.

For more recipes, visit TuttorossoTomatoes.com.

Hugh Acheson's Braised Salmon with Miso and Tuttorosso Tomato Sauce

Serves 4

Ingredients:

• 4 5-ounce boneless, skinless salmon fillets
• 1/2 teaspoon kosher salt
• 2 tablespoons grapeseed oil
• 1 shallot, peeled and sliced into thin rings
• 2 tablespoons light yellow miso
• 2 tablespoons unseasoned rice wine vinegar
• 2 tablespoons fresh mint leaves, torn into small pieces
• 1 tablespoon light soy sauce
• 8-ounce can Tuttorosso Tomato Sauce

Procedures:
1. Preheat the oven to 325°F.

2. Pat the salmon as dry as possible with paper towel. Season all over with kosher salt.

3. Place a large, oven-proof skillet on the stovetop over medium-high heat. Add 1 tablespoon of grapeseed oil and when the oil is hot but not smoking, add the salmon, skin-removed-side down. Sear for 3 minutes, then remove from the pan and rest on a cutting board. Discard oil in the pan.

4. Using the same pan placed over medium-high heat, add another tablespoon of grapeseed oil to the pan and then add the shallot. Cook for 1 minute, then remove from heat and add the miso, rice wine vinegar, 1 tablespoon water, and the mint leaves. Stir well to loosen and thin the miso, then add the soy sauce and the Tuttorosso Tomato Sauce.

5. Nestle the seared salmon into the tomato base, seared side up, and place in the oven for 10 minutes.

6. Remove from the oven, and plate the fillets onto a serving platter, spooning the sauce around them. Serve immediately.