SALMON AND POTATOES IN TOMATO SAUCE
To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 55m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Reserve half the tomato sauce (about 3 cups) for another use.
- Add potatoes, olives, and 1/2 cup water to skillet with remaining sauce. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.
Nutrition Facts : Calories 499 g, Fat 25 g, Fiber 3 g, Protein 42 g, SaturatedFat 4 g
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.
QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 59.7 g, Cholesterol 61 mg, Fat 16.2 g, Fiber 3.3 g, Protein 19.7 g, SaturatedFat 7.8 g, Sodium 66.9 mg, Sugar 4 g
SALMON WITH TOMATOES
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
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
CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat the oven to 425 degrees.
- In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
SPICY SALMON FILLETS IN A TOMATO GARLIC SAUCE
I love it served on a bed of white rice; but for the timid, serve with boiled potatoes and sour cream to balance the fire.
Provided by AniSarit
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In an ovenproof frying pan, saute onion and garlic in olive oil until translucent and tender.
- Add red bell pepper, chopped tomatoes and cilantro, and continue sauteeing until everything is tender.
- In the meantime, in a small bowl, add the canned diced tomatoes, paprikas, cumin, salt, pepper, and water. Mix well.
- Add half this mixture to the pan, and cook for a few minutes more.
- Sprinkle the salmon with a tbsp or so of the hot paprika/cayenne, and rub it in the salmon.
- Add the salmon, skin side down, and cook for about 10min, until salmon looks cooked through about half the thickness.
- On top of the salmon, add the rest of the tomato-spice mixture (now nearly all the salmon should be in sauce), and continue to cook the salmon for a few minutes more - total around 10minutes.
- Pour lemon juice over the salmon, cover the pan with a lid, and cook till salmon is ready, about 5min.
- Remove cover and place pan in oven, and broil for around 7 minutes.
- Enjoy! (Don't forget to have a cup of ice water near).
Nutrition Facts : Calories 299.1, Fat 9.3, SaturatedFat 1.4, Cholesterol 59.1, Sodium 1472.9, Carbohydrate 31.9, Fiber 11.2, Sugar 11.2, Protein 28.8
GRILLED SALMON WITH SICILIAN TOMATO SAUCE
Nice light lunch or supper dish. Note: I have put the recipe for the Sicilian Tomato Sauce on recipe*zaar under (recipe #104301)
Provided by Ailsa of New Zealand
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy saucepan. Add the chopped onion and crushed garlic and sweat for 5 minutes, stirring frequently, until translucent.
- All the tomato passata or canned tomatoes, plus the anchovies, olives capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
- Preheat the grill. Brush the salmon steaks with a little oil and grill for 6 minutes or until cooked through, turning once halfway through cooking.
- Meanwhile, steam the broccoli for 5 minutes or until cooked but firm.
- Serve the salmon with the sauce and steamed vegetables.
- Place the basil and lemon rind over the salmon. Serve.
Nutrition Facts : Calories 386.2, Fat 20, SaturatedFat 3.5, Cholesterol 62.4, Sodium 1209, Carbohydrate 28.2, Fiber 7.2, Sugar 12.2, Protein 27.8
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