Best Salmon With Tomato Onion Relish Over White Rice Recipes
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.
TOMATO AND ONION SALMON
Tomatoes, onions and lemon juice make this moist, flaky salmon something special. "My husband, Frank, and I really like salmon cooked this way," writes Lillian Denchick of Olmstedville, New York. "A salad and dinner rolls usually round out our menu."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 171mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SALMON WITH TOMATO-ONION RELISH OVER WHITE RICE
I used my Tupperware quickchef chopper to chop up the tomatoes, onion and garlic. I also serve this with crowder peas. Also good served with green peas and carrots. Next time I make it my husband want a garden salad with this.
Provided by Denise Criswell @nisecrashsys
Categories Fish
Number Of Ingredients 4
Steps:
- Preheat large sauté pan on medium-high 2-3 minutes. Season salmon with 1/2 teaspoon salt and pepper. Place 1 tablespoon oil in pan; cook 1-2 minutes on each side or until seared and browned. Remove salmon from pan; cover loosely with foil and set aside.
- Place remaining 1 tablespoon oil in pan, dice onions, tomatoes, garlic, and chicken broth in pan with 1/2 teaspoon salt; cook 3-4 minutes or until onions have softened and caramelized slightly.
- While sauce simmer cook 1 boil-in-bag rice (one bag should make about 2 cups) Pour 1 quart of water in medium saucepan and submerge 1 bag of rice. Bring water to a boil and boil uncovered 10 minutes. remove bag from water and drain and place in bowl. Butter and salt to taste.
- Reduce heat to medium in sauce pan. Add cumin, and pepper; cook 1 more minute or until fragrant. Reduce heat to medium-low; return salmon to pan after remove skin from salmon. Add broth; simmer 3-4 minutes or until liquid has reduced by about one-half and salmon is 145°F. Remove pan from heat; stir in lemon juice/ zest.
- Place rice in dish then add the salmon on top of rice, spoon sauce from pan and place over top salmon.Then server.
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