TOMATO BASIL SALMON
This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.
Provided by CHEDDAR97005
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 4 g, Cholesterol 103.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 36.2 g, SaturatedFat 5.5 g, Sodium 179.5 mg, Sugar 1.7 g
SALMON & MELTING CHERRY TOMATOES
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.
SLOW-BAKED SALMON AND CHERRY TOMATOES
Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 6
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.
TOMATO-BASIL STEAK
We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top., Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1116mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 32g protein.
SALMON AND TOMATOES IN FOIL
Here is a simple recipe for salmon prepared en papillote (a fancy name for "in paper," though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up - you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages - though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces; if carrots, you'd have to parboil them.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 1 gram
FRESH BASIL AND TOMATO SALMON
Garden-fresh goodness accents the salmon. Serve with a mixed green salad with a Romano-balsamic vinaigrette.
Provided by atasteofcreole
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 5.2 g, Cholesterol 55.8 mg, Fat 14.6 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 2.7 g, Sodium 59.4 mg, Sugar 2.4 g
FOIL-BAKED SALMON WITH BASIL PESTO AND TOMATOES
I had some already made pesto in the fridge, so this was quick and delicious. I can't remember eating more delicious salmon. I doubled the recipe, and it was supposed to be leftovers but there weren't any. Recipe courtesy of Kalyn's Kitchen. Recipe adapted from Mark Bittman's Quick and Easy Recipes from the New York Times.
Provided by AmyZoe
Categories Very Low Carbs
Time 30m
Yield 2 salmon filets, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450. Place a baking sheet in oven to heat while you prep the salmon.
- Tear two pieces of foil (big enough to wrap salmon with some overlapping).
- Place foil pieces one on top of the other.
- Put about 2 teaspoons olive oil in center of top piece of foil and lay salmon on top of oil.
- Spread each piece of salmon with about 2 teaspoons basil pesto.
- Arrange sliced tomatoes over pesto so they cover the top of the salmon.
- Wrap salmon securely in foil, doubling over the seam and ends several times.
- Place salmon packet on heated baking sheet and cook 15 minutes.
- Remove from oven after 15 minutes and let sit 2 to 3 minutes.
- Then open carefully and serve immediately, while salmon and tomatoes are hot.
Nutrition Facts : Calories 304.8, Fat 12.5, SaturatedFat 2.1, Cholesterol 77.4, Sodium 140.9, Carbohydrate 11, Fiber 4.1, Sugar 6.5, Protein 37.4
BASIL-TOMATO TUNA STEAKS
Be prepared to reel in raves when you place this fabulous fish dish on the table, advises Jan Parker of Englewood, Florida. "It's moist and flavorful, topped off with basil, tomato and cheese. My husband requests it on a regular basis all year long."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, heat oil over medium heat. Add the tuna steaks; cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 4-6 in. from the heat for 2 minutes or until the cheese is melted.
Nutrition Facts : Calories 171 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 371mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED BASIL SALMON STEAKS
I've had this recipe in my file for so long I don't know where it came from. I do know that it is wonderful especially with really fresh salmon. My oldest son brings one home from time to time. There just isn't anything better!
Provided by Normaone
Categories Spring
Time 46m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients in a blender container.
- Process until smooth.
- Place salmon steaks in a glass dish.
- Pour marinade over salmon, turn to coat.
- Cover and refrigerate 30 minutes.
- Meanwhile, cover wood chips with water and soak for 30 minutes.
- Just before cooking salmon sprinkle wood chips over coals.
- Place salmon steaks on oiled grill rack 4-6 inches over medium hot coals.
- Grill 10-17 minutes until fish is done, basting occasionally with the marinade.
- Garnish with a lemon slices and sprigs of basil.
BASIL-TOMATO SALMON STEAKS
Number Of Ingredients 7
Steps:
- 1. In a large nonstick skillet, heat oil over medium heat. Add the salmon steaks cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. 2. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 6 inches from heat for 2 minutes or until the cheese is melted.
Nutrition Facts : Nutritional Facts Serves
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- Rub filets with kosher salt, rinse and pat dry. Squeeze fresh lemon juice on top of fish. Sprinkle with salt and pepper. Sprinkle lightly with garlic powder, then with basil.
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- Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
- Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
- Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.
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