Salmon With Tomatoes And Onions In Tamarind Sauce Food

SALMON FILLETS IN A SPICY TOMATO SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Drizzle olive oil into a baking dish; add onion.
• Bake in the preheated oven until onion is fragrant, about 7 minutes.
• Stir diced tomatoes, wine, oregano, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes into the baking dish.
• Bake in the preheated oven until tomato sauce is simmering, about 10 minutes.
• Season salmon fillets with salt and pepper. Slide fillets into the sauce; top with capers.
• Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes. Garnish with parsley.

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.

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 & 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.

SINIGANG NA SALMON RECIPE

Steps:

• In a pan, heat oil over medium heat.
• Add onions and garlic and saute until soft.
• Add tomatoes and saute until soft.
• Add fish sauce and continue to cook for about 2 to 3 minutes.
• Add water and bring to a boil.
• Add kamias and banana chili.
• Add radish and cook for about 2 to 3 minutes.
• Add long beans and cook for another 1 to 2 minutes.
• When vegetables are tender yet crisp, add salmon and continue to cook for about 5 to 7 minutes or until fish changes color and flakes easily.
• Add bok choy and cook for another 1 to 2 minutes. Season with salt to taste. Serve hot.

TAMARIND GLAZED SALMON

Steps:

• puree all sauce ingredients in a blender.
• preheat broiler.
• line a broiler pan with aluminum foil.
• brush fillets with olive oil, them brush with tamarind sauce.
• season with salt& pepper.
• broil salmon for 6-8 minutes, adding more sauce halfway through.
• serve extra sauce alongside.

SALMON IN SPICY TOMATO SAUCE

Steps:

• Heat about 2 tablespoons of olive oil in a large skillet over medium, heat oil until shimmering. Season the salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin begins to brown, about 2 -3 minutes each side. Remove and set aside
• In a food processor blend tomato sauce, onions, garlic, curry, white pepper, paprika, ginger, scotch bonnet pepper and parsley until puree with remaining oil.
• Add puree tomato sauce to the skillet, using a wooden spoon scrape any bits of fish sticking to the pan, bring to a boil, let it simmer for about 5 minutes, add the salmon continue simmering until cooked through . This may take about 8-10 minutes.
• Remove and serve with side of vegetables bread or rice.

SALMON SINIGANG: TAMARIND STEW WITH VEGETABLES

Steps:

• Prepare and marinate salmon fillet : Marinate with calamansi or lemon juice. Cover and set aside in the refrigerator for about 20-25 minutes till ready to add to broth. (Note: do not marinate longer than 25 to 30 minutes or fish will cook in the citrus juice).
• In a large stockpot, over medium high heat, combine the water or rice wash ('hugas bigas'), vegetable broth, lemon or calamansi juice, onions, tomatoes and tamarind concentrate. Bring this mixture to a boil then lower heat to a slow simmer for about 15 minutes.
• Add the salmon and patis (fish sauce). The salmon will turn from bright orange to a light pale color which means it is cooked. This should take about 12 minutes.
• Add the spinach, eggplants and cook for 5 minutes more. Season with salt and black pepper powder. Serve piping hot with boiled white rice and a dipping sauce of 'patis' (fish sauce) on the side.
• Cook's comments: other vegetables may be added to this Sinigang like sitaw (long green beans), radish, gabi (taro), kangkong (water spinach). Feel free to use a white fillet of fish for this if preferred. Add more soup stock or water if needed. And if you want a zing to the dish, add 1 or 2 bird's eye chilies or what Filipinos call 'siling labuyo' and boil it with the sinigang broth.
• Watch my YouTube Video on how to make Sinigang, check out my past blog post 'Shrimp Sinigang'. Click here.
• Thanks for reading my entry to this month's "Let's Lunch" a virtual potluck event of food writers and bloggers from around the world. This month's theme is 'stews.' For more recipes check out Twitter using the hashtag #LetsLunch or pin with us on our Pinterest boards. A round up of the other "Let's Lunch" food writers with links to their blogs will be available here soon.
• Hello, Friends! All the images and content here are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website without my permission. If you want to republish this recipe or content, please ask my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It's the legal thing to do. Thank you.

SALMON AND POTATOES IN TOMATO SAUCE

Steps:

• In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Reserve half the tomato sauce (about 3 cups) for another use.
• Add potatoes, olives, and 1/2 cup water to skillet with remaining sauce. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.

SINIGANG NA SALMON (SALMON HEAD IN SOUR TAMARIND SOUP)

Steps:

• In a pot over high heat, bring 1 liter of water to boil.
• Add tomatoes, onion, ginger, yardlong beans, and white radish. Lower heat to medium and cover pot with lid. Simmer for 5 minutes or until white radish is just half cooked.
• Add the Salmon head, eggplant, okra, and green chili peppers. Pour in tamarind mix and fish sauce and gently stir to avoid breaking the fish into pieces. Simmer for 5 minutes or until fish is cooked
• Add the water spinach (Kangkong) and cook for a few seconds then turn off the heat.
• Transfer content to a serving soup dish and serve with steamed rice.

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.

SALMON WITH TOMATOES AND ONIONS IN TAMARIND SAUCE

Steps:

• 1. Preheat oven to 375 degrees and make sure the oven tray is in the center. 2. Lay the salmon fillet on a rectangular ceramic or pyrex dish. 3. Depending on the size of the salmon, the tail end of the salmon could be folded for even cooking. 4. Drizzle approx. 1/8 cup of olive oil over the fish and spread evenly. 5. Sprinkle 1/3 of the tamarind soup base mix on the fish. Add salt and pepper at this time. 5. Alternately line up rows of 1/4" thick sliced tomatoes and onions, overlapping each other. (the entire fish must be covered completely). 6. Sprinkle another 1/3 of the tamarind soup base. 7. Drizzle the remaining olive oil. 8. Bake the fish approx 10 min. then increase the temp. to 400 degrees until the tomatoes start to wrinkle and the onions starts to slightly turn brown - approx another 5-10 minutes. 9. Garnish generously with cilantro and serve.