SLOW-BAKED SALMON AND CHERRY TOMATOES
Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 6
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.
SALMON MELTS
Warm and juicy sandwiches that are made with crunchy and garlicky bread, with a delicious salmon filling and topped with slices of fresh tomatoes and avocados and covered with melted and gooey cheese.
Provided by Olga's Flavor Factory
Categories Appetizer
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- Heat the butter or oil in a skillet on medium heat. Add the onion and garlic, seasoning with salt and ground black pepper to taste. Sauté on medium heat until the onions and garlic are softened and cooked through, 5-7 minutes.
- In a large bowl, use a fork to mash the cooked salmon until it's flaky. (You can also used canned salmon or tuna, mash with a fork as well.) Add the cooked onions and garlic, the capers, mayonnaise, dijon mustard, lemon juice, fresh herbs, salt and ground black pepper. Mix until evenly combined.
- Place the sliced bread on a rimmed baking sheet. Toast the bread until it's lightly golden. Take out of the oven and use the sliced garlic cloves to rub all over the surface of each of the slices of bread. The garlic will rub right into the toasted bread (the crisp bread will sort of be a grating surface for the garlic). This gives the sandwiches a pleasant and mild garlic flavor without being too overpowering.
- Top the toasted bread with the salmon filling, spreading it out evenly over the bread. Place a slice of tomato and/or avocado on top of the salmon filling and then top with grated cheese.
- Bake in the oven for another 7-10 minutes, until the sandwiches are warmed through and the cheese is melted.
SALMON MELTS
It's a slightly fancier tuna melt when you use salmon! Blended with sweet pepper, mayonnaise and sour cream, kicked up just a notch with some hot sauce, these salmon melts are topped with tomato, arugula and mozzarella and popped under the broiler.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Healthy Salmon Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Preheat broiler. In a medium bowl, stir together salmon, onions, sweet pepper, mayonnaise, sour cream, lemon juice, and hot pepper sauce. Arrange English muffin halves on a baking sheet. Top evenly with tomato slices, arugula, salmon mixture, and the cheese. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until cheese melts and bubbles.
Nutrition Facts : Calories 244 calories, Carbohydrate 17.4 g, Cholesterol 47.7 mg, Fat 10.9 g, Fiber 3.1 g, Protein 19.6 g, SaturatedFat 3.4 g, Sodium 348.1 mg, Sugar 4.6 g
PAN-ROASTED SALMON WITH CHERRY TOMATOES
It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus-roast it alongside the fish. -Swati Sharan, Horseheads, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.
Nutrition Facts : Calories 343 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 556mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
LEFTOVER SALMON MELT
I use this recipe when I have leftover baked salmon. If I do not think I will have enough for this dish, I add canned salmon. You can also add other ingredients to suit your taste: hard-boiled eggs, minced jalapeno, pickles, celery, etc.
Provided by Kim Harder Olson
Categories Seafood Fish Salmon
Time 30m
Yield 10
Number Of Ingredients 15
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Melt butter in a skillet on medium-high heat. Add onion; season with salt and pepper. Cook until softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Let cool slightly.
- Mix onion and garlic with salmon, mayonnaise, capers, lemon juice, mustard, and parsley until combined. Season with more salt and pepper as desired.
- Slice baguette on a bias into 10 or 12 pieces. Place slices on a baking sheet.
- Broil for 1 to 2 minutes, watching closely that they don't burn. Top bread with the salmon mixture. Add a slice or two of tomatoes to each. Sprinkle mozzarella, Swiss, and Parmesan cheese on top.
- Broil until cheese is melted and golden, 3 to 5 minutes.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 28.2 g, Cholesterol 27.7 mg, Fat 11.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 505 mg, Sugar 2.2 g
SALMON WITH TOMATOES
This savoury dish is very popular in Andalusia, Spain. You can use red pepper flakes (to your taste) in place of the hot pepper and any firm whitefish can be a substitute for the salmon. Great with rice and a green vegetable.
Provided by CountryLady
Categories Spanish
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sized frying pan, heat oil and saute onions, garlic& peppers over medium heat for about 10 minutes.
- Add remaining ingredients (except fish), bring to a boil, then lower heat& simmer for 5 minutes.
- Place the fish into a greased medium sized casserole dish.
- Pour the tomato mixture over the fish& bake, uncovered, in a preheated 350F oven for 30 minutes.
BAKED SALMON WITH ROASTED TOMATOES
Steps:
- Prep salmon and oven: Thaw fish if frozen. Rinse the fish and pat dry with paper towels. Preheat the oven to 400°F. Grease a baking dish with cooking spray.
- Prep veggies and roast: In the prepared baking dish combine tomatoes, onions, oregano, oil, garlic, ¼ tsp of the salt, and ¼ tsp of the pepper. Toss to coat the tomatoes. Transfer the baking dish to the oven and bake for 15 minutes, uncovered.
- Bake salmon: Place fish, skin side down, on top of the tomatoes. Sprinkle fish with remaining ¼ tsp pepper and ¼ tsp salt. Bake, uncovered, for another 15 to 20 minutes or until the salmon is opaque and flakes easily. Salmon is done when the internal temperature reaches 145°F.
- Serve: Transfer the salmon from the baking dish with a spatula and top with roasted tomatoes and onions.
Nutrition Facts : Calories 388 kcal, Fat 18 g, ServingSize 1 serving, Carbohydrate 8 g, Protein 46 g, SaturatedFat 3 g, Cholesterol 125 mg, Sodium 396 mg, Fiber 2 g, Sugar 3 g
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 MELTS
This recipe celebrates canned wild salmon and the comforting classic of the melt. Bright and tangy, creamy salmon salad sits on top of toasted English muffins, and is topped with white cheddar cheese and slow-roasted tomatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on.
- Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use.
- Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.
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5/5 (61)Total Time 45 minsServings 10
- In a large, deep skillet, heat the 6 tablespoons of olive oil. Add the jalapeños in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapeños to a plate.
- Add the chopped tomatoes to the skillet and cook over high heat until they release their juices, about 4 minutes. Using a slotted spoon, transfer the tomatoes to a large bowl. Boil the tomato juices over high heat until thickened, about 8 minutes, adding any accumulated juices from the bowl. Return the tomatoes to the skillet and season with salt.
- Meanwhile, light a grill. Spread out a double layer of heavy-duty aluminum foil that's 12 inches longer than the salmon fillet. Set the salmon in the center of the foil, skin side up, and rub it with olive oil. Using the short ends of the foil as handles, carefully set the salmon on the grill. Cook over moderate heat for 6 minutes.
- Transfer the salmon to a work surface. Carefully flip the salmon fillet onto a fresh double layer of foil so it is skin side down. Season with salt and pepper. Return the salmon to the grill and cook over low heat until the salmon is just opaque throughout, about 10 minutes longer.
SUPER EASY MELTING TOMATOES INA GARTEN SALMON RECIPE
From stayingclosetohome.com
4.5/5 (6)Total Time 40 minsCategory MAIN DISHCalories 410 per serving
- Place salmon skin side up in the cast iron pan (or a heavy bottom fry pan) which I pre – heated for about 5 minutes. Cook the fish for about 4 minutes, don’t move them . Turn the salmon skin side down with a metal spatula . Transfer the pan to the oven for about 6 minutes. Remove the fish , make sure it’s cooked through, and place on a serving platter and cover with aluminum foil, allow to rest for at least 5 minutes. It will continue to cook for a bit after you remove it from pan.
- Reheat the tomato mixture, season to taste, and serve along the salmon. You can serve at room temperature, hot or warm.
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- Place the salmon in an oven proof skillet, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a bowl, stir together the tomatoes, garlic, lemon slices, thyme sprigs, oil, and 1/4 teaspoon each salt and pepper. Pour the mixture over and around the salmon. Bake until the salmon is just cooked through and the tomatoes are slightly wilted, 12 to 15 minutes. Serve.
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5/5 (2)Total Time 40 minsCategory Main CourseCalories 1030 per serving
- Cook the fettuccine according to package directions in a pot of generously salted water. Drain and set aside.
- Place the salmon fillet (skin-on is fine) on the prepared sheet pan. Drizzle the salmon with about 1 tablespoon of olive oil. Season it with about ½ teaspoon Kosher salt and ¼ teaspoon ground black pepper. On the same sheet pan, arrange the cherry tomatoes and drizzle with a little bit of olive oil and a pinch of salt. Bake at 400 degrees F for 12-14 minutes, or until the salmon is fully cooked (baking time depends on how thick it is). The tomatoes should look a bit blistered. Remove from oven and let it rest for at least 10 minutes. Then, flake the salmon with a fork (you can remove the skin). Set aside.
- Make the creamy sauce: While the salmon and tomatoes are baking, melt the butter on a large deep skillet and add the minced garlic over medium heat. Cook for 1-2 minutes or until fragrant. Then, add the heavy cream and bring to a light simmer. Add the freshly grated parmesan cheese and a few grinds of black pepper. Stir until melted and incorporated. If too thick, add more heavy cream to taste.
SALMON WITH WARM SHALLOT TOMATO BASIL SALSA
From spicesinmydna.com
Cuisine Easy, HealthyCategory Main Course, SeafoodServings 4Total Time 30 mins
- Heat a skillet to medium-high heat and add olive oil and butter. Add garlic and shallots and sauté for 2 minutes until softened and fragrant. Add the tomatoes, a pinch of salt and pepper, and cook for 8 minutes, stirring frequently, until tomatoes have broken down. Add the balsamic and cook for an additional two minutes. Once finished, stir in chopped basil.
- To make the salmon, preheat broiler to high. Place salmon on a parchment lined baking sheet and drizzle with olive oil. Sprinkle with oregano, lemon zest, and a couple pinches of salt and pepper.
- Broil for 6-8 minutes or until salmon is cooked through. This will vary depending on the thickness of your filet. Once finished, serve with the warm salsa and extra chopped basil!
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Reviews 1Total Time 20 minsServings 3-6
- In a medium mixing bowl, stir together the ingredients for the shrimp & smoked salmon salad until well mixed. Add more bacon ranch or pesto until you are pleased with the taste and texture of the salad.
- Toast the French bread slices, then spread each one with a generous amount of the shrimp & smoked salmon salad. Top with slices of cheese and bake in a toaster oven (or oven) at 425 for 5 – 10 minutes or until the cheese is nicely melted. Top with sliced tomato and fresh basil and enjoy!
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- Preheat oven to 550 degrees (or broil). Place one oven rack on the bottom third of the oven, and put the other rack on the top third of the oven. Grease a medium baking sheet with non-stick cooking spray.
- Add softened butter, tomato paste, garlic powder, sugar, and 1/4 tsp. salt to a medium bowl. Mix until completely combined.
- Add salmon to the prepared baking sheet. Season with salt and pepper. Spread softened butter on to the surface of the salmon.
- Add tomatoes and peppadews to the same bowl you mixed the butter in. Add olive oil, remaining salt and pepper. Toss until everything is completely coated. Scatter the tomatoes and peppers around the salmon.
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