Roasted Salmon Grape Tomatoes Food

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.

SHEET PAN SALMON WITH TOMATOES AND RED ONION

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, combine the parsley, lemon zest, lemon juice, garlic, and olive oil and mix well. Season to taste with salt and pepper.
• Arrange salmon fillets on one end of a rimmed baking sheet. Divvy the gremolata among them, using a spoon spread it around and coat the tops of the fish.
• In the same bowl used to make the gremolata, toss the onion and tomatoes, stirring to lightly coat with leftover gremolata. Drizzle in olive oil and toss, making sure the last of the gremolata has coated the tomatoes and onions. Season to taste with salt and pepper.
• Spread tomatoes and onions on the other end of the baking sheet. Roast until the onions and tomatoes are soft and the salmon is cooked through, 12 to 15 minutes.
• Serve immediately.

ROASTED SALMON AND GRAPE TOMATOES

Steps:

• Heat oven to 425ºF. Line a rimmed baking pan with nonstick foil.
• Toss tomatoes, 1 Tbsp of the thyme, 2 tsp olive oil, and 1⁄8 tsp each salt and pepper on baking pan. Roast 10 minutes.
• Remove from oven. Push tomato mixture to one side of pan. Add salmon to other side. Sprinkle salmon with 1⁄8 tsp each salt and pepper and the remaining 1⁄2 Tbsp thyme. Roast 10 minutes or until salmon is just cooked through and tomatoes are tender.
• To serve, spoon tomatoes and juices over salmon.

ROASTED SALMON & GRAPE TOMATOES

Steps:

• Preheat oven to 425 degrees F. Line a rimmed baking pan with non-stick foil.
• Toss tomatoes, one tablespoon of the thyme, olive oil, 1/8 teaspoon each salt and pepper together on prepared baking pan. Roast 10 minutes.
• Remove from oven. Push tomato mixture to one side of pan. Add salmon to other side. Sprinkle salmon with remaining 1/8 teaspoons each salt and pepper and remaining 1/2 tablespoon of thyme. Roast 10 minutes or until salmon is just cooked through and tomatoes are tender.
• To serve: spoon tomatoes and juices over salmon.
• VARIATIONS;.
• 1. Substitute swordfish steaks for the salmon.
• 2. Add some minced garlic to the tomato mixture.
• 3. Omit thyme. Roast some fresh corn kernels along with tomatoes and stir in some chopped cilantro at the end.

SALMON WITH TOMATOES AND CAPERS IN FOIL

Steps:

• In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
• Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.

SLOW-BAKED SALMON AND CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
• Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.