Pan Roasted Salmon With Black Plum Peach And Tomato Salsa Food

GRILLED PEACH AND TOMATO SALSA

Steps:

• Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
• Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
• Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
• Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.

SALMON WITH PINEAPPLE TOMATO SALSA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
• Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
• Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

ROASTED TOMATO SALSA I

Steps:

• Preheat the broiler.
• In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
• Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
• In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

PAN-ROASTED SOY-LACQUERED SALMON

Steps:

• In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.
• Heat the oven to 400 degrees F.
• Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.

BAKED SALMON WITH PEACH SALSA

Steps:

• Preheat oven to 425F.
• Make sure to have your Chipotle peach relish made. If not, you can use my homemade peach salsa or a pre-made fruit salsa of choice.
• Prep your ingredients. Clean your salmon fillet. Slice your tomatoes. Etc.
• Place your salmon fillet on lined or well oiled baking sheet.
• Drizzle olive oil on top, then rub the salmon with minced garlic, salt, pepper.
• Add your sliced tomatoes around the salmon.
• Squeeze fresh lime on top. Then place 3-4 thinly sliced pieces of lime around the salmon and tomatoes.
• Bake for 10-12 minutes or until salmon is no longer opaque. Internal temperatures should reach 145F. You may also grill (in foil or skin side down) for 10-12 minutes at 425F.
• Remove and garnish salmon with Chipotle Peach relish, cilantro, and crushed red pepper flakes. Extra sea salt if desired.

BAKED CHICKEN WITH PLUM TOMATO SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
• Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
• Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
• Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH AND PARSLEYED POTATOES

Steps:

• For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;

PAN-ROASTED SALMON WITH BLACK PLUM, PEACH, AND TOMATO SALSA

Steps:

• In a large heavy skillet, melt the butter over medium-high heat. Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes. Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften. Add the sugar and cook until melted. Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally. Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth. Season, to taste, with salt and pepper. Pour into a bowl and set aside.
• Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top. Pass the remaining salsa at the table.

PAN GRILLED SALMON WITH TOMATO SALSA

Steps:

• In a medium bowl, combine together diced tomatoes, onion and lemon juice. Season with salt and pepper, to taste. Set aside.
• Rub the salmon fillets on both sides with olive oil and then sprinkle with seasoning salt.
• Place salmon in hot grill pan, and cook for 4 minutes, or until golden underneath.
• Use a slotted spatula to turn salmon over, then cook the fillets for 2 to 3 more minutes, or until just cooked through.
• Remove salmon from heat, let rest for 30 seconds and sprinkle with a good squeeze of lemon juice, if desired. Serve with the tomato salsa.

PAN ROASTED SALMON

Steps:

• Preheat the oven to 350.
• Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
• Transfer to a medium bowl.
• Add the basil, mustard and olive oil- stir to combine.
• Spread the mixture in a thin layer over both sides of the salmon.
• Heat a large cast iron skillet over high heat and get it VERY hot.
• Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
• Flip the salmon to the other side and cook for 2 more minutes.
• Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
• Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.