Broiled Salmon With Tomato Cream Sauce

Ingredients

• 1 tablespoon parsley fresh chopped
• 1 tablespoon tarragon fresh chopped
• 0.3 cup heavy cream 
• 4 servings kosher salt and pepper freshly ground
• 1.5 cups lima beans *soaked overnight frozen
• 1.5 cups peas frozen
• 24 ounce center-cut salmon fillets wild preferably
• 1 medium shallots minced
• 2 tablespoons tomato paste 
• 2 tablespoons butter unsalted
• 2 tablespoons citrus champagne vinegar 

Equipment

• frying pan
• baking sheet
• sauce pan
• aluminum foil
• broiler

Directions

1. Preheat the broiler.
2. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes.
3. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes.
4. Drain and return to the pan.
5. Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes.
6. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes.
7. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs.
8. Drizzle over the salmon and serve with the bean mixture.
9. Photograph by Johnny Miller