Salmon With Tomato Cream Food

SALMON WITH TOMATOES

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.

CREAMY TOMATO SALMON PASTA

Steps:

• Put the pasta on first - place a large pan of water on to boil.
• When the water comes to the boil, add the pasta and simmer for 12-13 minutes, until cooked.
• Meanwhile, heat the 2 tbsp of oil in a large frying pan over a medium-high heat.
• Season the salmon fillets with the 1/4 tsp each of salt and pepper. Place in the pan skin-side-up.
• Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
• Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
• Stir in the minced garlic and cook for a further 30 seconds.
• Add in the passata, the 1 tbsp of tomato puree, 1/2 tsp dried thyme, and the 1 tsp of sugar. Stir together and allow to simmer for 2-3 minutes.
• By now the pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking. Then drain the pasta in a colander, reserving a cup of the cooking water.
• Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
• Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.
• Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.
• Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta.
• Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
• Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.

20-MINUTE CREAMY TOMATO SALMON SKILLET

Steps:

• Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and continue to cook until opaque in the center, another 2 to 3 minutes. Transfer to a plate.
• Meanwhile, add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.

SALMON WITH TOMATO CREAM

Steps:

• Run your hand lightly over the fish to check for little pin bones. They can be pulled out with a tweezers or small pliers. Rub a heavy nonstick skillet with a little of the butter. Heat to very hot and sear the salmon over the high heat, about 2 minutes on each side, until lightly browned but not cooked through. Remove from the pan to a platter and cover lightly with foil to keep warm.
• Add the remaining butter to the pan, lower the heat to medium and saute the onion and garlic until soft but not brown. Add the wine, stir, and let it cook down briefly. Then stir in the cream. Raise the heat so the liquid concentrates and thickens a bit, then stir in the tomatoes. Cook over high heat another minute or so, just until the tomatoes soften. Then add the chives. Season the sauce to taste with salt and pepper. Add the lemon juice.
• Return the salmon and any juices from the platter to the pan. Reheat and baste briefly with the sauce. Then transfer the fish and sauce to a serving platter or to individual dinner plates. Serve at once.

BROILED SALMON WITH TOMATO CREAM SAUCE

Steps:

• Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture.

FRESH BASIL AND TOMATO SALMON

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.

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.

TOMATO AND ONION SALMON

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with oil; sprinkle with dill and pepper. Top with tomatoes; set aside., In a small skillet coated with cooking spray, saute onion and garlic. Add the broth, lemon juice and parsley. Bring to a boil; cook for 2-3 minutes or until most of the liquid has evaporated. , Spoon over salmon. Cover and bake at 350° for 13-18 minutes or until fish flakes easily with a fork.

SALMON FILLET WITH THYME AND ROASTED TOMATOES

Steps:

• Preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. Roast for 30 minutes to an hour, or until they begin to shrivel and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. They will not hold their shape but this does not matter.
• Preheat broiler. Sprinkle the salmon fillet with the lemon juice and olive oil and season to taste. Broil for six minutes on each side or until the fish is done as you like it. Sprinkle with thyme and tomato pieces and serve.

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.

SALMON WITH TOMATOES

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.