TOMATOEY SIMMERED FROZEN SALMON
Frozen salmon is convenient but can be a huge pain when you forget to thaw it ahead of time. Enter this recipe for simmered frozen salmon, in which you gently cook frozen salmon (yep, without defrosting!) in a spicy homemade tomato sauce until it's practically melt-in-your-mouth tender.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
- Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
- Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.
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.
20-MINUTE CREAMY TOMATO SALMON SKILLET
Salmon fillets cook quickly and are coated with a delicious creamy sauce made with tomatoes, zucchini and Italian seasoning. This easy salmon dinner is sure to become a new weeknight favorite the whole family will love. The best news: you can get this meal on the table in 20 minutes flat.
Provided by Carolyn Casner
Categories Healthy Salmon Fillet Recipes
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 366 calories, Carbohydrate 10 g, Cholesterol 92 mg, Fat 21 g, Fiber 2 g, Protein 30 g, SaturatedFat 5 g, Sodium 263 mg, Sugar 5 g
SALMON IN TOMATO OLIVE SAUCE
Steps:
- 1. Preheat oven to 375 In large pan, heat 1/4 cup of the olive oil until shimmering. Add onion and garlic and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, oregano and bay leaves and cook, stirring occasionally until tomatoes are just beginning to break down, about 5 minutes. Stir in the olives, capers and jalapenos and simmer the sauce for 2 minutes longer. Discard the bay leaves. In large ovenproof skillet, heat remaining 1 T. of oil until shimmering. Season salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until skin begins to brown, about 4 minutes. Transfer skillet to the oven and roast the fish for about 10 minutes, until slightly rare inside. Transfer the fist to plates, spoons auce all around and serve. serve with yellow rice and frisee salad. Serves 4 Food and Wine
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