World Famous Recipes

Salmon in Tomato Cream Sauce

1 – 2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
4-6 salmon fillets, grilled, broiled, sauteed, or poached

Combine the tomatoes, cream, anchovy paste, salt, pepper, and optional
hot sauce in a saucepan and bring to a boil.  Reduce the heat and
simmer uncovered until reduced by about a third, 10 to 15 minutes.
Spoon over cooked salmon.  Serves 4 to 6.