CRISPY-SKIN SALMON SALAD WITH ROASTED CHERRY TOMATOES
This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place tomatoes on a rimmed baking sheet; drizzle with 2 teaspoons olive oil and season with salt and pepper. Transfer to oven and roast until tomatoes begin to split, about 8 minutes. Remove from oven and let cool slightly.
- Meanwhile, using a sharp knife, score skin side of salmon fillets; season with salt and pepper. Place salmon, skin-side down in a large, heavy-bottomed nonstick skillet. Place skillet over medium-low heat. Increase heat to high and cook until skin is golden brown, 2 to 3 minutes. Turn salmon and continue cooking until salmon is just pink in the center, 1 to 2 minutes more.
- In a medium bowl, whisk together lime juice, grapeseed oil, and remaining 1/4 cup olive oil. Season with salt and pepper. Place a 3-inch round cutter in the center of a serving plate and mound a quarter of the lettuce leaves into cutter. Remove cutter and repeat process on three more serving plates.
- Top each salad with a piece of salmon and some of the tomatoes; drizzle with lime-juice mixture. Serve immediately.
PAN-ROASTED SALMON WITH CHERRY TOMATOES
It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus-roast it alongside the fish. -Swati Sharan, Horseheads, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.
Nutrition Facts : Calories 343 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 556mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
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.
SLOW-BAKED SALMON AND CHERRY TOMATOES
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
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.
CRISPY SKIN SALMON
Provided by Claire Robinson
Time 37m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
- Preheat the broiler to high.
- Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
- In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
- What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
CRISPY SKIN SALMON WITH ROASTED CHERRY TOMATOES
Steps:
- preheat oven to 375 place whole tomatoes on small baking sheet and drizzle with 2 teaspoons oil & sprinkle with salt and pepper. roast for about 8 minutes or until they begin to split. Remove and let cool slightly. meanwhile, using a sharp knife, score the fillets. Sprinkle with S&P. Place fish skin side down, in a cold , heavy nonstick saute pan. Place over medium low heat. Increase the heat to high and cook for 2-3 minutes or until the skin turns golden brown. Turn the salmon and cook for 1-2 minutes more or until the fish is just pink in the middle. Place the lime juice in a bowl and slowly whisk in the oil and remaining 1/4 cup oil. Season with S&P. Mound small mound of baby greens on each place. Arrange the crispy skin salmon and roasted tomatoes over the greens. Drizzle some of the vinaigrette over the salmon and greens. Serve and smile
SLOW-ROASTED SALMON WITH CHERRY TOMATOES AND COUSCOUS
Provided by Jeff Cerciello
Categories Tomato Roast High Fiber Dinner Salmon Summer Healthy Couscous Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 to 8 servings
Number Of Ingredients 23
Steps:
- For yogurt sauce:
- Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For salmon:
- Preheat oven to 325°F. Pour 4 tablespoons oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
- For tomatoes and couscous:
- Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
- Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous.
- Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
CRISPY SKIN SALMON
Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!
Provided by thedailygourmet
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
- Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
- Add pecans to the skillet and toast lightly, 1 to 2 minutes.
- Remove salmon from skillet and serve immediately topped with pecans.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g
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