SALMON AND POTATOES IN TOMATO SAUCE
To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 55m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Reserve half the tomato sauce (about 3 cups) for another use.
- Add potatoes, olives, and 1/2 cup water to skillet with remaining sauce. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.
Nutrition Facts : Calories 499 g, Fat 25 g, Fiber 3 g, Protein 42 g, SaturatedFat 4 g
TINY POTATO GNOCCHI WITH SMOKED SALMON, SCAMORZA, TOMATOES, AND BASIL
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil the potatoes with skins on. Once potatoes have cooked, drain, and peel. While still hot, pass through a ricer. Transfer the potatoes to a board, quickly mix in the flour and a pinch of salt, and mix until a dough is formed. Divide the dough into small portions, and roll each one out on the floured work surface to a long rope-like form. Cut each rope into 1/2-inch lengths.
- To make the sauce, heat 2 tablespoons of extra virgin olive oil in a frying pan, and add the garlic. Remove the garlic as soon as it begins to color. Add the tomato sauce, crushed tomatoes, 6 julienne cut basil leaves, and a pinch of salt. Cook for approximately 3 minutes.
- Cook the gnocchi in boiling water. As soon as they rise to the surface, drain them, and add them to the tomato sauce. Add the remaining olive oil and reheat sauce with gnocchi. Add the diced cheese, salmon, and 4 julienned basil leaves. Toss for a few seconds, until the cheese is just melted.
- To serve, plate on a large platter, and decorate with remaining julienne basil leaves.
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.
SALMON WITH TOMATOES
This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!
Provided by M TOUSSAINT
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
- Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
- Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.
Nutrition Facts : Calories 955.5 calories, Carbohydrate 85 g, Cholesterol 121.9 mg, Fat 48.7 g, Fiber 3 g, Protein 41.9 g, SaturatedFat 14.2 g, Sodium 631 mg, Sugar 3.6 g
GENTLY COOKED SALMON WITH MASHED POTATOES
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water to cover, until soft; this will take about 30 minutes.
- Meanwhile, smear a baking dish with the 1/4 teaspoon of butter and place the salmon, skin side up, on the butter. Let sit while you preheat the oven to 275 degrees.
- Mince a tablespoon or so of the chives for garnish. Tear the rest of the chives into 2-inch lengths and place in the container of a blender with the oil and a little salt. Blend, stopping the machine to push the mixture down once or twice, until the oil has a cream-like consistency.
- When the potatoes are done, put the salmon in the oven and set the timer for 12 minutes.
- Drain the potatoes, then mash them well or put them through a food mill. Return them to the pot over very low heat and stir in the butter and-gradually-the milk, beating with a wooden spoon until smooth and creamy. Season with salt and pepper as necessary. Keep warm.
- Check the salmon after 12 minutes; the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. It may look underdone, but if it meets these three criteria it is done. (If it is not done, or you prefer it better done, return it to the oven for 3 minutes more). If you like, scrape off the gray fatty matter on the skin side (or just turn the fish over). Sprinkle with some coarse salt and cracked black pepper.
- To serve, place a portion of mashed potatoes on a plate; top with a piece of salmon. Drizzle chive oil all around the plate and garnish with minced chives.
Nutrition Facts : @context http, Calories 767, UnsaturatedFat 29 grams, Carbohydrate 44 grams, Fat 47 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1096 milligrams, Sugar 4 grams, TransFat 0 grams
SALMON FILLETS IN A SPICY TOMATO SAUCE
I just love preparing a gourmet-looking and tasting dish and this was so easy! A thank you to City Fish for the salmon steaks. Ceramic bakeware like Emile Henry is perfect for this recipe because it goes from the oven to the table. I made the entire recipe in one baking dish.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 47m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Drizzle olive oil into a baking dish; add onion.
- Bake in the preheated oven until onion is fragrant, about 7 minutes.
- Stir diced tomatoes, wine, oregano, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes into the baking dish.
- Bake in the preheated oven until tomato sauce is simmering, about 10 minutes.
- Season salmon fillets with salt and pepper. Slide fillets into the sauce; top with capers.
- Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes. Garnish with parsley.
Nutrition Facts : Calories 449 calories, Carbohydrate 23.3 g, Cholesterol 74.7 mg, Fat 17 g, Fiber 6 g, Protein 40.6 g, SaturatedFat 3.1 g, Sodium 1777.3 mg, Sugar 13.3 g
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