SALMON WITH TOMATO VINAIGRETTE
One of "30 Best Fast Recipes Ever" as dubbed by Food & Wine. This is from Ted Allen's cookbook The Food You Want to Eat. Definitely not a salad as the title suggests, but more like a chunky sauce of tomatoes, capers, shallots and cumin to perfectly compliment the salmon.
Provided by januarybride
Categories < 30 Mins
Time 20m
Yield 4 fish fillets, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 398.5, Fat 24.2, SaturatedFat 3, Cholesterol 102.1, Sodium 203.4, Carbohydrate 4.2, Fiber 1, Protein 40
POLENTA CRUSTED SALMON WITH TOMATO AND OLIVE VINAIGRETTE
Lovely dish, very simple to prepare. The polenta crust, crispy on the outside and keeps the fish moist on the inside.You may serve with fresh peas. I use a knob of butter alongwith the oil when frying the fish fillets, it just gives that extra flavour.
Provided by AaliyahsAaronsMum
Categories < 60 Mins
Time 38m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
- Half an hour before serving, add the tomatoes, olives and chopped parsley.
- For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
- Beat the eggs in a shallow dish.
- Wipe dry the the salmon fillets with kitchen paper.
- Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
- In a very large frying pan, heat the oil over a high heat.
- When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
- Drain on absorbent kitchen paper.
- To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.
Nutrition Facts : Calories 1300.2, Fat 93.5, SaturatedFat 13.6, Cholesterol 261.7, Sodium 619.6, Carbohydrate 48.1, Fiber 6.6, Sugar 3.8, Protein 68.9
SALMON WITH POLENTA AND WARM TOMATO VINAIGRETTE
Make and share this Salmon With Polenta and Warm Tomato Vinaigrette recipe from Food.com.
Provided by WKernan
Categories Very Low Carbs
Time 25m
Yield 4 Fillet, 1/2 c tomato, 3/4 c polenta, 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 3 1/2 cups water and 1/4 teaspoon salt to a boil in a saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 12 minutes, stirring occasionally.
- Combine tomatoes, onion, 1 tablespoons oil, vinegar, and capers.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl or broth to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Cook, skin side down, 7 minutes; turn over, and cook 1 minute. Remove from pan. Add tomato mixture to pan, reduce heat to low, and cook 2 minutes. Spoon 3/4 cup polenta into each of 4 shallow bowls. Top each serving with 1 fillet and 1/2 cup tomato mixture. Sprinkle with parsley.
- Calories 485.
- Fat 20.2g.
- Satfat 3.4g.
- Monofat 10.6g.
- Polyfat 4.4g.
- Protein 40.1g.
- Carbohydrate 32.1g.
Nutrition Facts : Calories 266.9, Fat 11, SaturatedFat 1.9, Cholesterol 77.4, Sodium 492.3, Carbohydrate 5, Fiber 1.4, Sugar 2.8, Protein 35.5
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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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