Salmon with Toma’Muse Color and a coulis

Salmon with Toma'Muse Color and a coulis of tomato


  • 250 grams of Toma’Muse coloured tomatoes
  • 1 shallot
  • 1 clove of garlic
  • 300 ml water
  • Pepper and salt
  • Sprig of rosemary
  • Piece of salmon per person

Type of dish

Hot dish


  • Coulis: Peel 15 Toma’Muse color tomatoes, stew them briefly with one shallot, a clove of garlic and a sprig of rosemary. Deglaze with water and leave to simmer for 10 minutes. Remove the rosemary and blend everything together until smooth. Season with salt and pepper.
  • Cut the remaining Toma’Muse color tomatoes into pieces and marinate with olive oil and coarse salt.
  • Bake the salmon until golden brown and leave it to cook further in the oven at 180°C.
  • Arrange everything nicely on a plate.

TIP: You can finish the dish with edible flowers or a spicy olive oil.

Recipe made by chef Peter Vangenechten