Salmon Fillets In A Spicy Tomato Sauce Food

SALMON PASTA WITH SPICY TOMATO SAUCE

Steps:

• Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
• Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.

SALMON IN SPICY TOMATO SAUCE

Steps:

• Heat about 2 tablespoons of olive oil in a large skillet over medium, heat oil until shimmering. Season the salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin begins to brown, about 2 -3 minutes each side. Remove and set aside
• In a food processor blend tomato sauce, onions, garlic, curry, white pepper, paprika, ginger, scotch bonnet pepper and parsley until puree with remaining oil.
• Add puree tomato sauce to the skillet, using a wooden spoon scrape any bits of fish sticking to the pan, bring to a boil, let it simmer for about 5 minutes, add the salmon continue simmering until cooked through . This may take about 8-10 minutes.
• Remove and serve with side of vegetables bread or rice.

SPICY SALMON FILLETS IN A TOMATO GARLIC SAUCE

Steps:

• In an ovenproof frying pan, saute onion and garlic in olive oil until translucent and tender.
• Add red bell pepper, chopped tomatoes and cilantro, and continue sauteeing until everything is tender.
• In the meantime, in a small bowl, add the canned diced tomatoes, paprikas, cumin, salt, pepper, and water. Mix well.
• Add half this mixture to the pan, and cook for a few minutes more.
• Sprinkle the salmon with a tbsp or so of the hot paprika/cayenne, and rub it in the salmon.
• Add the salmon, skin side down, and cook for about 10min, until salmon looks cooked through about half the thickness.
• On top of the salmon, add the rest of the tomato-spice mixture (now nearly all the salmon should be in sauce), and continue to cook the salmon for a few minutes more - total around 10minutes.
• Pour lemon juice over the salmon, cover the pan with a lid, and cook till salmon is ready, about 5min.
• Remove cover and place pan in oven, and broil for around 7 minutes.
• Enjoy! (Don't forget to have a cup of ice water near).

TOMATOEY SIMMERED FROZEN SALMON

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.

SPICY SALMON MARINADE

Steps:

• Cut fish into 4 portions.
• Whisk together wine, olive oil, garlic, pepper flakes, and hot sauce in a small bowl. Pour over salmon and seal bag closed, letting out excess air. Place in refrigerator for 1 hour, turning after 30 minutes. Remove salmon from the marinade, letting excess drip off, and place on a plate to stand at room temperature for 15 minutes. Discard any remaining marinade.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place salmon flesh-side down on the hot grill. Close the lid and grill for 3 minutes. Flip and grill an additional 3 to 4 more minutes. Sprinkle with salt before serving, if desired.

SALMON FILLETS WITH FRESH TOMATOES

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.

SPICY SALMON WITH TOMATOES AND GARLIC

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease a shallow baking dish and place frozen fillets inside. Rub fillets with butter and season with salt, pepper, and cayenne pepper.
• Bake in the preheated oven until salmon flakes easily with a fork, about 16 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Cook and stir garlic until fragrant, about 2 minutes. Add tomato and reduce heat to medium. Cook until tomato has softened, 7 to 10 minutes.
• Remove salmon from oven and place on 2 plates. Drizzle with tomato-garlic mixture on top of salmon and serve immediately.

MOROCCAN SPICED SALMON OVER LENTILS

Steps:

• Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
• Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
• While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
• Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
• Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
• Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
• Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
• Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.

SALMON FILLETS IN TOMATO CAPER SAUCE

Steps:

• Preheat oven to 500 degrees Farenheit.
• Brush salmon with oil.
• Season with salt and pepper.
• Set aside.
• In a 9-in metal baking pan, combine the butter, scallions and garlic.
• Reduce oven heat to 425.
• Cook the scallion mixture for 5 minutes.
• Stir in the tomatoes and capers and cook for 3 minutes.
• Top mixture with salmon and cook for another 20 minutes.
• Spoon sauce on a serving plate and top with fish.

SALMON FILLETS IN A SPICY TOMATO SAUCE

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.

SALMON WITH TOMATO SHALLOT SAUCE

Steps:

• Sprinkle fillets with lemon zest, white pepper and salt; set aside., In a large nonstick skillet, saute the shallots in oil until tender. Add garlic and capers; cook 1 minute longer. Stir in wine; add reserved salmon., Reduce heat; cover and cook for 8-10 minutes or until fish flakes easily with a fork. Add tomatoes and basil; heat through.

SALMON FILLET WITH FRESH TOMATO SALSA

Steps:

• Combine salsa ingredients (tomatoes through black pepper).
• Mix well and chill.
• Sprinkle salmon with salt and pepper.
• Heat a large non-stick skillet and coat it with olive oil.
• Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
• Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
• Cut fillet diagonally into 4 slices.
• Serve with Tomato Salsa.

SPICY SALMON WITH TOMATOES AND STAR ANISE

Steps:

• Preheat oven to 325°F. Heat oil in large nonstick skillet over medium heat. Add salmon, skin side down; cook 2 minutes. Cover pan; cook salmon 2 minutes longer. Transfer salmon, skin side down, to baking sheet. Place in oven; cook until just opaque in center, about 8 minutes.
• Meanwhile, heat same skillet over medium heat. Add onion and next 3 ingredients; sauté until onion is golden, about 5 minutes. Stir in tomatoes, soy sauce, and sugar. Increase heat to medium-high and cook mixture until slightly thickened, stirring occasionally, about 3 minutes.
• Divide salmon among 4 plates and top with tomato sauce.