Best Tomato Concasse With Salmon Recipes

SALMON WITH TOMATOES

Salmon With Tomatoes image

This savoury dish is very popular in Andalusia, Spain. You can use red pepper flakes (to your taste) in place of the hot pepper and any firm whitefish can be a substitute for the salmon. Great with rice and a green vegetable.

Provided by CountryLady

Categories Spanish

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs salmon steaks
4 tablespoons oil
2 medium onions, chopped
2 cloves garlic, minced
1 small hot pepper, finely chopped
1 (19 ounce) can tomatoes
4 tablespoons chopped parsley
1/2 cup dry white wine
1 1/2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon cumin

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

Salmon with Tomatoes image

This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!

Provided by M TOUSSAINT

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 45m

Yield 2

Number Of Ingredients 14

Ingredients

1 cup uncooked long grain white rice
2 cups water
2 ½ tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
½ teaspoon dried dill weed
¼ teaspoon paprika to taste
2 fresh tomatoes, diced
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce

Steps:

In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

Nutrition Facts : Calories 955.5 calories, Carbohydrate 85 g, Cholesterol 121.9 mg, Fat 48.7 g, Fiber 3 g, Protein 41.9 g, SaturatedFat 14.2 g, Sodium 631 mg, Sugar 3.6 g