Salmon In Tomato Olive Sauce Recipes

Steps:

• Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.
• Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon. Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
• Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
• Place salmon on a plate and top with tomato 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.

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
• Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
• Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.

Steps:

• Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.

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.

Steps:

• Remove chorizo from casings. In a large ovenproof skillet on a stove or grill, cook and stir chorizo, green onions and garlic over medium-high heat until cooked through, 4-6 minutes, breaking chorizo into crumbles; drain., Reduce heat to medium. Add tomatoes, olives and orange zest; stir to combine. Sprinkle salt and pepper over salmon., On a greased grill rack, grill salmon, covered, over medium heat until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with chorizo mixture.

Steps:

• Make the sauce several hours or the night before. In a non-reactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.).
• About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
• Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.

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.

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.