Salmon with Mustard Creme Fraiche and Tomato Coulis
Serves 4

4 salmon filets, about 1/3 pound each
4 tablespoons creme fraiche
1 tablespoon whole grain mustard
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 clove garlic, minced
4 tomatoes, peeled, seeded and diced
salt and pepper

Place salmon in a baking dish sprayed with cooking spray. Stir together creme fraiche and mustard and spread evenly over the 4 pieces of salmon. Refrigerate for 20 minutes. Bake salmon at 350 degrees until cooked through, about 20 minutes. Heat olive oil in a small pan over medium heat and add shallot and garlic; sweat for 10 minutes, then add tomatoes and simmer on low until somewhat creamy, about 15 minutes. Season with salt and pepper. To serve, spoon tomato coulis on a plate and top with a salmon filet.