Pan Seared Salmon With Tomato Basil Sauce Food

PAN-SEARED SALMON WITH TOMATO-BASIL SAUCE

Steps:

• Season salmon with salt and pepper.
• In a pan over medium heat, melt butter until it becomes bubbly. Add salmon fillet and brown both sides making sure that fish is just cooked through. Remove from pan and transfer to a plate.
• In the same pan, saute garlic and onions in the remaining butter (Add more butter if needed). Add the tomatoes, bell pepper and a cup of water and bring to boil. Lower heat and let it simmer until it thickens and most water is gone. Stir from time to time.
• Once the sauce reaches the desired consistency, add the basil and season with salt and pepper if needed then remove from heat.
• Either pour the sauce on top of the salmon or lay the salmon fillet on top of sauce.

PAN- SEARED SALMON WITH FRESH TOMATO-BASIL RELISH

Steps:

• Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.
• Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.
• Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.

SALMON & MELTING CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

PAN SEARED SALMON WITH LEMON BASIL PESTO

Steps:

• Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
• To the food processor, add basil and garlic; pulse just to combine.
• With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
• Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
• Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
• Heat the skillet, over medium-high heat, then spray with cooking spray.
• Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
• Serve salmon with pesto spooned over top.
• Can also be served at room temperature.

PAN SEARED SCALLOPS WITH TOMATO & BASIL WINE SAUCE

Steps:

• Rinse scallops well then lay out on paper towels to remove moisture.
• 1. Squirt the olive oil in a sauté pan. The hotter the pan, the better the sear on the scallops will be.
• 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
• 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
• 4. Sauté for 30 seconds, and then add the garlic and basil.
• 5. Cook for two minutes, and then stir in the butter.
• 6. Plate the scallops and add the sauce.