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1
For the sauce: Heat the olive oil in a medium saucepan over medium-high heat.
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2
Add the onions and cook, stirring, until soft, about 3 minutes.
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3
Add the garlic and cook for 30 seconds.
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4
Add the tomatoes, thyme and 1/2 teaspoon of the salt, and cook until the tomatoes give up their liquid, about 5 minutes, stirring occasionally.
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5
Add the stock and tomato paste.
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6
Bring to a boil and cook until reduced by half, about 5 minutes.
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7
Add the cream and cook until reduced by half again, about 6 minutes.
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8
Add the remaining 1/4 teaspoon salt and the butter.
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9
Remove the thyme sprigs.
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10
With an immersion blender, or food processor, puree the sauce.
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11
Strain sauce through a fine-meshed sieve, if desired, to remove the tomato skins.
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12
Keep the sauce warm until ready to serve.
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13
For the salmon: Preheat the oven to 375 degrees F. Place dried mushrooms in a small food processor or spice grinder and process until finely ground; you will get about 5 tablespoons mushroom powder.
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14
Combine ground porcini, bread crumbs, shallots, garlic, thyme, and cheese in a small bowl; mix well.
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15
Drizzle in melted butter and stir to combine.
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16
Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
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17
Set aside.
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18
Season the salmon fillets with the remaining salt and pepper.
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19
Heat the olive oil in a large, ovenproof skillet over medium-high heat.
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20
Add salmon fillets, skin-side up, to the pan and cook, about 2 minutes, or until golden.
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21
Carefully turn the fillets over in the pan and place a quarter of the porcini mixture over each fillet, gently pressing to adhere.
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22
Place the skillet in the oven and bake 5 to 6 minutes for medium.
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23
Serve hot with Tomato Cream Sauce.
