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1
Pistou: Make the pistou within an hour of cooking the salmon, if made sooner it will lose color.
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2
Bring 2 quarts of water to a rapid boil with 2 tablespoons of salt, plunge in the basil leaves, and stir them around with a wooden spoon, leaving them in the water for no more than 2 seconds.
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3
Drain in a colander and immediately cool by rinsing them in cold water.
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4
Combine the basil, garlic, 1/2 cup of water in a blender and puree for 1 minute, until smooth.
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5
Transfer the basil mixture to a bowl and gently work in the olive oil with a wooden spoon.
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6
Season with salt and pepper.
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7
Just before sauteing the salmon, gently heat the pistou mixture in a saucepan while stirring.
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8
Don't allow the pistou mixture to come to a boil.
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9
Salmon: Season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours.
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10
Remove from refrigerator, pat dry, and sprinkle top and bottom with the chopped herbs.
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11
Press the herbs onto the salmon to help them adhere.
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12
Heat the oil in a large non-stick pan just large enough to hold the salmon, until the oil ripples and barely begins to smoke.
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13
Place fillets skin-side down in the pan first.
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14
Saute over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and saute for 2 to 3 minutes on the second side.
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15
If the salmon starts to brown or the oil smokes, turn the heat down to medium.
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16
Cooking time should be 8 to 10 minutes per inch of total thickness (depending on how you like your salmon done).
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17
The salmon should spend more time sauteeing on the first side (the eventual presentation side) so that you're sure to end up with a savory golden crust or crisp skin.
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18
Remove salmon from pan with spatula and pat dry on both sides with a paper towel to eliminate fat.
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19
Transfer fillets to heated plates.
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20
Wipe out the hot saute pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them.
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21
Season with salt and pepper.
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22
Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.
