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.
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
SALMON WITH RED WINE BRAISED CHERRY TOMATOES
I made this up when I wanted to find a way to get some cherry tomatoes into my MIL which she refused to eat raw. The description may seem lengthy, but actually the dish was ready within twenty minutes. You can even boil the potatoes the day before and have them ready in the fridge. This turned out to be a huge hit with my...
Provided by Marion Wilting
Categories Fish
Time 45m
Number Of Ingredients 9
Steps:
- 1. Peel and quarter the potatoes, boil them in lightly salted water until just soft, drain and set aside.
- 2. Dice shallot and mince garlic.
- 3. In a large skillet, heat half of the butter and gently fry the salmon fillets on both sides until slightly crisp. Season with salt and pepper to taste. Transfer from the skillet onto a plate, cover with aluminum foil and set aside.
- 4. Wipe the skillet as clean as possible, add the remaining butter and gently fry the diced shallot until translucent, then add minced garlic, continue frying until shallots start browning slightly.
- 5. Add halved cherry tomatoes, stir well, push to one side of the skillet and add the potatoes to the other side. Fry for another two or three minutes, add salt to taste to the tomatoes, then add brown sugar to the cherry tomatoes, continue frying until sugar has melted and the potatoes start browning slightly.
- 6. Pour the red wine over the tomatoes, stir and let the alcohol evaporate while the potatoes remain on the other side of the skillet. Some of the liquid will of course escape and touch the potatoes, but don't mind that. Just try to keep them separated and keep stirring the tomatoes until most of the liquid has evaporated.
- 7. Add salmon back to the skillet, between potatoes and tomatoes, heat for one minute or so, then serve with a side of green salad.
SALMON FILLETS BRAISED IN RED WINE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h10m
Yield Six servings
Number Of Ingredients 14
Steps:
- In a saucepan, place one tablespoon of the butter, a quarter cup of the shallots, the onions, celery and carrots. Cook, stirring, for one minute over a medium-high flame. Chop the fish bones and head coarsely and add them to the pan. Cook and stir for two minutes. Pour three cups of the wine and the water into the pan, then add the bay leaf, thyme and parsley. Reduce the cooking liquid for 45 minutes over a medium-low flame, or until it reaches about one cup. Strain the broth into a pan. Discard the vegetables.
- Select a pan large enough to hold the fish in one layer. Rub the bottom of the dish with a half teaspoon of butter and sprinkle the remaining shallots over the bottom of the pan. Arrange the fish, skin side down, in the pan. Sprinkle with salt and pepper generously. Add the remaining half cup of wine and fish broth. Dot the fish with one tablespoon of the butter.
- Place the pan over a medium-high flame and cook, covered, for about 90 seconds, flip the fillets gently and cook another 90 seconds (cooking time may vary with thickness of the fish). The salmon should be just barely cooked in the center; do not overcook.
- Transfer the fish to a serving dish, cover with foil and keep it warm.
- Over a high flame, reduce the cooking liquid to about one cup. Strain it through a fine sieve and into a saucepan. Swirl in the remaining butter and, while hot, spoon the sauce over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 916, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 53 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 15 grams, Sodium 426 milligrams, Sugar 4 grams, TransFat 0 grams
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.
BROILED SALMON WITH ONION, TOMATO AND LEMON
Provided by Dianne Jefferies
Categories Onion Tomato Broil Low Carb Quick & Easy Low/No Sugar Lemon Salmon Fall Bon Appétit Washington
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt butter in heavy small saucepan over low heat. Add parsley, garlic and lemon juice and simmer 2 minutes.
- Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato and lemon slices over. Drizzle remaining butter mixture over. Fold foil over salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes.
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- In a food processor with the motor running, drop the garlic clove into the feed tube and run the motor until it is finely chopped. Add the 1 cup of basil, pine nuts, and 1/4 teaspoon each salt and pepper, then pulse until finely chopped. With the motor running, pour in 3 tablespoons of the oil until combined. Place the salmon on an oiled baking sheet, then divide the basil mixture between the salmon, then top each filet with 2 basil leaves. Bake the salmon until just cooked through, about 15 minutes.
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- Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
- Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
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- In a small bowl, mix the yogurt with the cilantro, mint and lemon juice and season with salt and pepper. Cover the herbed yogurt and refrigerate.
- In a large skillet, heat 3 tablespoons of the olive oil. Add the sage leaves and sliced garlic and cook over moderate heat until the garlic just begins to turn lightly golden, about 2 minutes. Add the chickpeas and the chopped tomatoes and their juices and season with salt and pepper. Simmer the chickpeas and tomatoes over moderately low heat until the sauce thickens, about 12 minutes.
- Meanwhile, heat a large nonstick skillet until very hot. Rub the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Add the salmon to the skillet, skin side down, and cook over moderately high heat until the skin is very crisp, about 4 minutes. Turn the fillets and cook until light pink throughout, about 3 minutes longer.
- Spoon the chickpeas onto plates and top with the salmon, skin side up. Garnish with a dollop of the herbed yogurt and serve immediately, passing the remaining yogurt at the table.
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