Tomato Concasse With Salmon Recipes

Steps:

• Preheat oven to 400 degrees.
• Heat 1 tablespoon oil in saucepan over medium-high heat. Add tomatoes and garlic. Bring to a boil, stirring well.
• Reduce heat and simmer until slightly reduced and thickened, about 10 minutes.
• Whisk in the butter, if desired, until melted and incorporated.
• Meanwhile, brush roasting pan, or baking sheet with olive oil and arrange salmon fillets on the pan, skin side down.
• Brush fillets with olive oil, sprinkle with salt and pepper and the fresh dill.
• Bake 10 minutes at 400 degrees; if fillets are thicker than 1" bake for about 12 minutes.
• Serve immediately with some tomato concasse mixture spooned on top of each portion of fish.

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:

• Fill a large bowl with ice cubes and water and set aside.
• Bring a large pot of water to a boil.
• Cut an X in the bottom of each tomato with a knife.
• Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
• Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
• Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

Steps:

• In a medium pot, combine all the ingredients. Simmer over medium heat for 10 minutes. The mixture should not be too dry; add tomato juice, a little at a time, if necessary.

Steps:

• In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
• Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
• Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.