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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 whisk in the olive oil.
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6
Season with salt and pepper.
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7
Just before sauteeing 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 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 pan (I use the cast-iron skillet).
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13
Place fillets skin-side down in the pan.
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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.If the salmon starts to brown or the oil smokes, turn the heat down to medium.
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15
Wipe out the hot saute pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them.Season with salt and pepper.
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16
Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.
