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Provencal Salmon With Tomato Basil Sauce

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Ingredients

4 large, firm, ripe organic tomatoes, peeled, seeded, and finely chopped

2 shallots, minced

1 bunch fresh organic basil leaves, chopped (about 2/3 cup)

Grated zest of 1/2 organic lemon

1/2 cup extra-virgin olive oil

2 tablespoons sherry wine vinegar

1 tablespoon minced fresh organic chives

1 tablespoon minced fresh organic tarragon

Salt and freshly ground black pepper

Cayenne pepper

6 pieces fresh salmon fillet, about 6 ounces each, preferably wild-caught from Alaska

Extra-virgin olive oil

Salt and freshly ground black pepper to taste

6 small sprigs fresh organic basil, for garnish

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