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.
TOMATO BASIL SALMON
This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.
Provided by CHEDDAR97005
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 4 g, Cholesterol 103.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 36.2 g, SaturatedFat 5.5 g, Sodium 179.5 mg, Sugar 1.7 g
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
PAN- SEARED SALMON WITH FRESH TOMATO-BASIL RELISH
Make it in Minutes: 8 pts Orzo pasta, lightly drizzled with extra-virgin olive oil and cracked black pepper, makes fitting accompaniment for this dish.
Provided by Psugrl
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.
- Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.
- Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.
Nutrition Facts : Calories 232.7, Fat 7.3, SaturatedFat 1.2, Cholesterol 87.5, Sodium 992, Carbohydrate 5.8, Fiber 1.8, Sugar 3.3, Protein 35
SALMON WITH TOMATO BASIL RELISH
This healthy salmon recipe is a hit at any dinner table. This is a simple version of one of Cook's illustrated magnificent salmon recipes. View the full recipe at elanaspantry.com
Provided by Elanas Pantry
Categories One Dish Meal
Time 25m
Yield 2 pieces of salmon, 2 serving(s)
Number Of Ingredients 8
Steps:
- 1. Turn oven on to 500 degrees.
- 2. Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel.
- 3. Place fish skin side down on a metal baking sheet.
- 4. Rub fillets liberally with olive oil, then sprinkle with salt.
- 5. Reduce oven temperature to 275 degrees, then put sheet with salmon on lowest rack.
- 6. Roast 8 to 13 minutes -so that centers of thickest part of fillets are still translucent when cut into with a pairing knife.
- 7. To make relish, stir together remaining ingredients from above in a medium size bowl.
- 8. Remove salmon from oven, transfer to plates and serve with relish.
Nutrition Facts : Calories 210.7, Fat 10.8, SaturatedFat 1.6, Cholesterol 58.9, Sodium 80.7, Carbohydrate 4.2, Fiber 1, Sugar 2, Protein 23.5
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
TOMATO BASIL RELISH
We love this on grilled steaks. It's also good on chicken, pork and even fish. I have used it as bruschetta on little garlic toasts, too. You can use this right away or make it ahead of time so that the flavors blend. It's great cold or at room temp.
Provided by Realtor by day
Categories Vegetable
Time 10m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a small bowl.
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