Best Provencal Salmon With Tomato Basil Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALMON & MELTING CHERRY TOMATOES



Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

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.

SLOW-BAKED SALMON AND CHERRY TOMATOES



Slow-Baked Salmon and Cherry Tomatoes image

Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
12 ounces cherry tomatoes, halved
1 clove garlic, smashed
2 sprigs fresh basil
Coarse salt and freshly ground pepper
4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)

Steps:

  • Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
  • Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.

PROVENCAL SALMON



Provencal Salmon image

Recipe courtesy Wolfgang Puck, Modern French Cooking. Found on Food Network, posting for ZWT. Marinating overnight is not included in prep/cook times.

Provided by AZPARZYCH

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 23

2 medium carrots
2 stalks celery
1 leek
1 sprig fresh thyme or 1 sprig a pinch dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 quarts water
2 cups dry white wine
1 cup olive oil
2 tablespoons sherry wine vinegar
1 bunch basil leaves, chopped
3 shallots, minced
4 ripe tomatoes, peeled, seeded, and chopped fine
1/2 lemon, zested and grated
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
salt, freshly ground pepper and cayenne pepper, to taste
2 carrots, peeled
1 leek, white part only
2 stalks celery, with strings removed
2 quarts court bouillon
2 lbs salmon fillets, Chinook

Steps:

  • Court Bouillon:.
  • Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
  • Add the remaining ingredients and bring to a boil. Boil for 20 minutes
  • Yield: Makes about 2 quarts
  • Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
  • Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
  • Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes.
  • To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.
  • To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.

PROVENCAL SALMON



Provencal Salmon image

Provided by Food Network

Categories     main-dish

Time P1DT1h

Yield 6 to 8 servings

Number Of Ingredients 23

1 cup olive oil
2 tablespoons sherry wine vinegar
1 bunch basil leaves, chopped
3 shallots, minced
4 ripe tomatoes, peeled, seeded, and chopped fine
1/2 lemon, zested and grated
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
Salt, freshly ground pepper and cayenne pepper, to taste
2 carrots, peeled
1 leek, white part only
2 stalks celery, with strings removed
2 quarts court bouillon, recipe follows
2 pounds Chinook or King salmon fillets
2 medium carrots
2 stalks celery
1 leek
1 sprig fresh thyme or a pinch dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 quarts water
2 cups dry white wine

Steps:

  • Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
  • Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
  • Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
  • Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
  • Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
  • Yield: Makes about 2 quarts

TOMATO BASIL SALMON



Tomato Basil Salmon image

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

2 (6 ounce) boneless salmon fillets
1 tablespoon dried basil
1 tomato, thinly sliced
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

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

Related Topics