Spicy Tomato-Braised Salmon

Rich, buttery salmon is simmered in a spicy tomato sauce — arrabbiata in Italian, which translates to “angry.” Typically, arrabbiata sauce is made from canned San Marzano tomatoes but we’ve taken advantage of great-quality tomato sauces found on supermarket shelves and added plenty of garlic and red pepper flakes.

• 2 (5- to 7-ounce) king or coho salmon fillets, skin and pin bones removed

• Salt and freshly ground black pepper

• 4 (¾-inch thick) slices baguette

• 2 tablespoons extra virgin olive oil, plus more for brushing and drizzling

• 6 ounces  broccoli, trimmed and cut into 1-inch florets with stems attached

• ¼ cup  finely chopped yellow onion

• 2 garlic cloves, thinly sliced

• ¼ to 1 teaspoon crushed red pepper flakes

• 1 cup good quality jarred marinara sauce

• 1 cup seafood broth, clam juice, or chicken broth

• Fresh basil leaves for garnish

Position racks in the upper and lower third of the oven and preheat to 425°F. Meanwhile, season the salmon with salt and pepper. Brush the baguettes with oil and transfer to one side of a baking sheet. Arrange the broccoli on the other side of the baking sheet. Drizzle the broccoli with oil and toss to coat. Season lightly with salt.

In a medium ovenproof skillet, heat the 2 tablespoons oil over medium-high heat until shimmering. Add the salmon, skinned side up, and cook until deeply golden, 2 to 3 minutes. Transfer the salmon to a plate.

To the skillet, add the onion, garlic, and red pepper flakes and cook, stirring, until fragrant and lightly browned, about 1 minute. Add the marinara sauce and broth, stir to combine, and bring to a boil over high heat. Cook until slightly reduced, about 5 minutes. Nestle the salmon into the sauce, browned side up.

Place the baking sheet on the upper oven rack and the salmon on the lower oven rack, and cook until the bread is toasted, the broccoli is lightly charred in spots, and the salmon is cooked through, 8 to 12 minutes, depending on thickness of the fillets. 

Divide the salmon, broccoli, and bread evenly among 2 shallow bowls. Drizzle with olive oil, garnish with basil, and serve.

Pour a chilled glass of crisp, dry white wine such as pinot grigio or chenin blanc. Or, for a more robust pairing, the assertive flavors of garlic, chiles, tomatoes, and salmon pair especially well with medium-bodied fruity reds, such as Burgundy or a light sangiovese.

Add a small dollop of Calabrian chile paste at the end for a sinus-clearing bit of heat. Use 1-inch thick slices of focaccia in place of the baguette.

Flake leftover salmon into cooked pasta and toss with the arrabbiata sauce.

To turn leftovers into Manhattan fish chowder, add some clam juice, cooked, diced potatoes, and crumbled bacon.