Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic vinegar, and olive oil make a perfect sauce to accompany baked salmon fillets. Then put them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh. Bake until salmon is barely cooked through and lightly browned on the edges, 8-12 minutes, depending on the thickness of the salmon fillets.
