Slow Baked Salmon And Cherry Tomatoes 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:

• 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:

• 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.

Steps:

• Preheat oven to 400.
• Combine the first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes.
• Bake at 400 for 15 minutes.
• Add fish to pan.
• Bake an additional 10 minutes or until fish flakes easily when tested with fork.
• Serve with lemon juice.

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.

Steps:

• Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
• Rinse the Salmon fillet in cold water and pat dry with paper towel.
• Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
• Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
• Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
• Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.

Steps:

• Turn oven on to 200 degrees C (Gas Mark 6).
• In a large oven proof dish, add 1 tbsp of Olive Oil and spread all of the bottom of the dish. Lay the Salmon Fillets in the dish (they should be parallel to each other, but not touching each other).
• Place the washed Cherry (or Baby Plum) Tomatoes in the same dish, around and in between the salmon fillets.
• Season the salmon fillets and tomatoes with a generous amount of salt and pepper; sprinkle 1 tsp of Paprika all over the salmon and tomatoes; and finally, sprinkle the chopped parsley all over the salmon fillets (if you still have some left, sprinkle over the tomatoes).
• Cut the butter into 4 even pieces. Slice the two end of the lemon off, then slice the rest of the lemon into 4 slices. Top each salmon fillet with one piece of butter, then one slice of lemon.
• Take a large sheet of aluminium foil (large enough to cover the whole dish). Cover the dish with foil, scrunching the sides as tightly as possible (the aim is not to allow any air to escape during the cooking process, so make sure the dish is as tightly covered with foil as possible).
• Bake in the oven for 25-30 minutes. When ready, take out of the oven, remove the foil from the dish (take care not to get burnt by the escaping steam).
• Serve the fish and tomatoes on a bed of steamed plain basmati rice, pouring any juices left in the pan on top.