Salmon With Tomato Cream Recipes

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:

• 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:

• 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:

• Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture.