Salmon And Tomato Bake Recipes

Steps:

• Preheat oven to 375°. Place salmon in a greased 13x9-in. baking dish. Combine tomatoes and salad dressing; pour over salmon. Sprinkle with cheese. , Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve with rice.

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.

Steps:

• Make the coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.
• Make the creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
• Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.
• Make the salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.
• To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.

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.

Steps:

• Preheat oven to moderate = 180°C.
• Drain the salmon and reserve the juice from the tin. Remove any skin and bones from the salmon and seperate the fish into large flakes.
• In another bowl, combine the salmon juice and the lemon juice.
• Spread 1/4 of the cooked rice into the base of a greased casserole dish. Add 1/3 of the salmon and sprinkle over some of the lemon juice mixture. Next add a layer of tomatoes, sprinkle with salt and pepper and some of the shallots.
• Add two more layers of the rice, salmon. tomatoes and shallots. Finish with a layer of rice.
• Pour the melted butter over the final rice layer and sprinkle with the cheese.
• Bake uncovered for about 30 minutes- should be very hot all the way through. Stand 5 minutes before serving.

Steps:

• In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
• Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.

Steps:

• Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes.
• Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
• Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
• Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
• Drizzle olive oil onto the prepared pan in an area slightly larger than the salmon fillet. Place tomatoes in a layer on the oiled foil; sprinkle with salt and pepper. Layer basil over top and place salmon on the basil. Squeeze lemon over salmon and season again with salt and pepper.
• Bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

Steps:

• For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
• When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
• Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.

Steps:

• Place salmon fillets, skin sides down in a baking dish which has been sprayed with a non stick cooking spray (Pam or similar).
• Mix remaining ingredients until well blended, then spoon over the salmon.
• Bake at 375 degrees F for 20- 25 minutes or until the salmon flakes easily with a fork.

Steps:

• Run your hand lightly over the fish to check for little pin bones. They can be pulled out with a tweezers or small pliers. Rub a heavy nonstick skillet with a little of the butter. Heat to very hot and sear the salmon over the high heat, about 2 minutes on each side, until lightly browned but not cooked through. Remove from the pan to a platter and cover lightly with foil to keep warm.
• Add the remaining butter to the pan, lower the heat to medium and saute the onion and garlic until soft but not brown. Add the wine, stir, and let it cook down briefly. Then stir in the cream. Raise the heat so the liquid concentrates and thickens a bit, then stir in the tomatoes. Cook over high heat another minute or so, just until the tomatoes soften. Then add the chives. Season the sauce to taste with salt and pepper. Add the lemon juice.
• Return the salmon and any juices from the platter to the pan. Reheat and baste briefly with the sauce. Then transfer the fish and sauce to a serving platter or to individual dinner plates. Serve at once.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
• Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
• Meanwhile, warm the naan breads - you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.

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.

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.