SALMON AND TOMATOES IN FOIL
Here is a simple recipe for salmon prepared en papillote (a fancy name for "in paper," though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up - you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages - though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces; if carrots, you'd have to parboil them.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
- When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
- Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 1 gram
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
TOMATOEY SIMMERED FROZEN SALMON
Frozen salmon is convenient but can be a huge pain when you forget to thaw it ahead of time. Enter this recipe for simmered frozen salmon, in which you gently cook frozen salmon (yep, without defrosting!) in a spicy homemade tomato sauce until it's practically melt-in-your-mouth tender.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
- Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
- Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.
SALMON AND TOMATOES COOKED IN FOIL
Steps:
- Take 2 sheets of aluminum foil, each about 18 inches long, and place one piece on top of the other; repeat with 2 more sheets (you will make 2 packages). Smear the top sheet of each pair with 1 tablespoon of the olive oil, then cover with 2 pieces of salmon, 12 tomato halves, some salt and pepper, 8 basil leaves, and another tablespoon of oil. Fold the foil onto itself and crimp the edges as tightly as possible. Repeat the process. (You can refrigerate the packages until you're ready to cook, no more than 6 hours later.) Put a baking pan in the oven and preheat it to 450°F shortly before cooking.
- Put the packages in the baking pan and bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully slitting open the package-spoon out (the tomato will have liquefied) and serve.
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.
SALMON FILLETS WITH FRESH TOMATOES
Make and share this Salmon Fillets With Fresh Tomatoes recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees.
- Cut 4 square pieces of parchment paper or foil.
- and coat each with cooking spray.
- In medium bowl, combine the garlic, tomatoes, onions, oil, lemon rind, dill, parsley and capers.
- Season with the salt and pepper.
- Mix well.
- Place each fillet on the prepared parchment paper or foil.
- Top with equal amounts of tomato mixture.
- For each packet, bring 2 opposite edges of paper or foil together over the top of the fish and fold over several times.
- Twist each of the open ends to close the packet and make a tight seal.
- Place the packages on a baking sheet.
- Bake for 10 minutes for every 1 inch of thickness of fish, or until the center portion of the fish flakes easily when tested with a fork.
Nutrition Facts : Calories 238.7, Fat 8.7, SaturatedFat 1.5, Cholesterol 77.4, Sodium 193.7, Carbohydrate 3.3, Fiber 0.9, Sugar 1.9, Protein 35.2
FRESH BASIL AND TOMATO SALMON
Garden-fresh goodness accents the salmon. Serve with a mixed green salad with a Romano-balsamic vinaigrette.
Provided by atasteofcreole
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
- Drizzle olive oil onto the prepared pan in an area slightly larger than the salmon fillet. Place tomatoes in a layer on the oiled foil; sprinkle with salt and pepper. Layer basil over top and place salmon on the basil. Squeeze lemon over salmon and season again with salt and pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 5.2 g, Cholesterol 55.8 mg, Fat 14.6 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 2.7 g, Sodium 59.4 mg, Sugar 2.4 g
FOIL-BAKED SALMON WITH BASIL PESTO AND TOMATOES
I had some already made pesto in the fridge, so this was quick and delicious. I can't remember eating more delicious salmon. I doubled the recipe, and it was supposed to be leftovers but there weren't any. Recipe courtesy of Kalyn's Kitchen. Recipe adapted from Mark Bittman's Quick and Easy Recipes from the New York Times.
Provided by AmyZoe
Categories Very Low Carbs
Time 30m
Yield 2 salmon filets, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450. Place a baking sheet in oven to heat while you prep the salmon.
- Tear two pieces of foil (big enough to wrap salmon with some overlapping).
- Place foil pieces one on top of the other.
- Put about 2 teaspoons olive oil in center of top piece of foil and lay salmon on top of oil.
- Spread each piece of salmon with about 2 teaspoons basil pesto.
- Arrange sliced tomatoes over pesto so they cover the top of the salmon.
- Wrap salmon securely in foil, doubling over the seam and ends several times.
- Place salmon packet on heated baking sheet and cook 15 minutes.
- Remove from oven after 15 minutes and let sit 2 to 3 minutes.
- Then open carefully and serve immediately, while salmon and tomatoes are hot.
Nutrition Facts : Calories 304.8, Fat 12.5, SaturatedFat 2.1, Cholesterol 77.4, Sodium 140.9, Carbohydrate 11, Fiber 4.1, Sugar 6.5, Protein 37.4
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SALMóN AND TOMATOES IN FOIL | RECIPE | KITCHEN STORIES
From kitchenstories.com
- For each, place one 12—inch-Iong sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Add garlic powder on both fillets. Add pepper and salt to taste. Seal package (I like to seal them with skin looking up, to avoid the skin to adhere into the aluminum).
- When ready to cook, heat oven. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium- high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total. Sometimes if the fillet is frozen or refrigerated and it is still cold, I like to cook them for 40 minutes, the melting will bring a lot of flavor with paste created by the cooking process and the water on the fillet.
- Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.
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