" Pretty In Pink" Pretty in Pink Salmon Filets with virgin tomato sauce

Fix your prom date something special!

You will nees:

For the Pretty in Pink Salmon:

  • 4 six oz, skinless, boneless salmon filets
  • 1 1/2 quarts water
  • 2 cups white wine
  • 1 lemon, cut in half
  • 1 carrot, sliced
  • 2 bay leafs
  • 5 black peppercorns
  • 2 tsp salt
  • 6 leeks, green tops trimmed and halved lengthways
  • 1 groovster prom dress, discreetly fashioned from foil, napkins and clingwrap

For the Virgin Tomato Sauce:

  • 1 lb very ripe tomatoes, peeled, seeded and chopped
  • 1 tbsp rice wine vinegar
  • 1/2 tsp Dijon mustard
  • 2 tbsp salmon poaching liquid
  • 2 tsp fresh tarragon, chopped
  • 6 tbsp extra virgin olive oil
  • salt and pepper to taste


1. Prepare the salmon: Rinse the salmon filets in cold water. Run a finger down the center of the filet to feel for any remaining pin bones and remove if necessary. (this can be accomplished most easily using a small pair of needlenose pliers or tweezers)

2. Combine the water, white wine, lemon, carrot, bay leaf, peppercorns and salt in a large saucepan.

3. Bring to a boil, reduce heat and simmer 5 to 10 minutes, until fragrant.

4. Lower the leeks and salmon filets gently into the simmering poaching liquid and cover. Cook without boiling for 5 minutes, until the flesh of the fish is no longer translucent. Remove pan from heat and keep covered until cool. Once cool, transfer the filets and leeks to a plate, cover and refrigerate.

5. Make the virgin tomato sauce: Peel and seed the tomatoes by dropping into boiling water for 10 seconds, then immediately into ice cold water. The peel should then easily be pulled off with the fingers. Cut the peeled tomato in half crosswise and firmly squeeze out the seeds. Chop the tomatoes and finely as possible, either by hand or with a few pulses of a food processor.

6. In a medium mixing bowl, whisk together the tomatoes, vinegar, mustard, poaching liquid and tarragon. Slowly whisk the olive oil into the tomato mixture little by little until well emulsified. Season with salt and pepper to taste.

7. To serve: Slice the reserved leeks into thin strips and pile on each plate. Place chilled salmon over the leeks and spoon a little sauce over the top.

Teen angst dating tip: Do you dress kind of funny? Live on the wrong side of the tracks? Mom on the lamb? Dad looks like Harry Dean Stanton?? Relax. Once the hateful, jaded, snobby rich kids discover you've mastered cold poached salmon, you're IN!

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