Wild Salmon with Braised Campari Tomatoes, Leeks & Fingerling Potatoes

This is a great all-in-one-meal. Halibut or sablefish fillets may be substituted for salmon fillets.

• 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 Windset Farms™ 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

Instructions:

1. Heat oven to 450ºF.
2. Place olive oil and butter in a large, nonstick skillet over moderate 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 Windset Farms™ Campari 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.