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.
PAN SEARED SALMON
How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
- Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
- Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
- Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
- Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
- With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
- Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
PAN-SEARED SALMON WITH TOMATO CONCASSE
This is a very healthy and quick main course. Just be careful that the salmon doesn't cook too long.
Provided by SKebschull
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cut tomatoes into 1/4 inch cubes. Combine with olives, basil, 1 tablespoon oil, balsamic vinegar and garlic. Season to taste with salt and pepper. Heat remaining olive oil in a large nonstick skillet over medium-high heat. Season salmon with salt and pepper and add to skillet. Brown on both sides, turning once, about 8 minutes total depending on thickness. Add wine and swirl pan to coat salmon. Let wine reduce down to about 1 tablespoon, about 5 more minutes. Remove salmon from heat. Place equal amounts of tomato mixture on each plate. Top with salmon and sprinkle with lemon juice.
Nutrition Facts : Calories 416 calories, Fat 13.77185 g, Carbohydrate 6.43131916630336 g, Cholesterol 165.36 mg, Fiber 2.31274998143315 g, Protein 64.4435033333229 g, SaturatedFat 2.15527075 g, ServingSize 1 1 Serving (424g), Sodium 290.897666666176 mg, Sugar 4.11856918487021 g, TransFat 2.0906305 g
PAN- SEARED SALMON WITH FRESH TOMATO-BASIL RELISH
Make it in Minutes: 8 pts Orzo pasta, lightly drizzled with extra-virgin olive oil and cracked black pepper, makes fitting accompaniment for this dish.
Provided by Psugrl
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.
- Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.
- Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.
Nutrition Facts : Calories 232.7, Fat 7.3, SaturatedFat 1.2, Cholesterol 87.5, Sodium 992, Carbohydrate 5.8, Fiber 1.8, Sugar 3.3, Protein 35
More about "pan seared salmon with tomato concasse recipes"
PAN SEARED SALMON WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
CREAMY TUSCAN SALMON RECIPE (30 MINS!) - THE FOOD …
From thefoodcharlatan.com
PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE
From cafedelites.com
PAN SEARED SALMON WITH CREAMY SPINACH AND TOMATOES
From awayfromthebox.com
PAN-SEARED SALMON WITH TOMATO PESTO - BETTER HOMES
From bhg.com
PAN SEARED SALMON FILLET WITH TOMATOES RECIPE
From recipes.net
CRISPY PAN SEARED SALMON RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
PAN-SEARED SALMON RECIPE - ONE HANGRY MAMA
From onehangrymama.com
PERFECTLY COOKED PAN-SEARED SALMON RECIPE - A …
From afoodiestaysfit.com
PAN-ROASTED SALMON WITH TOMATO VINAIGRETTE RECIPE
From foodandwine.com
5/5 Category DinnerAuthor Ted AllenTotal Time 30 mins
- Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
- Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
11 BEST PAN-SEARED SALMON RECIPES - EATWELL101
From eatwell101.com
PAN-SEARED SALMON WITH TOMATO CONCASSé - COOKSRECIPES
From cooksrecipes.com
SEARED SALMON WITH CAPER-RAISIN VINAIGRETTE RECIPE
From cooking.nytimes.com
TUSCAN GARLIC SALMON RECIPE – HEALTHY SALMON RECIPE — EATWELL101
From eatwell101.com
PAN-FRIED COD WITH TOMATO CONCASSE’ - NICK STELLINO
From nickstellino.com
PAN-SEARED SALMON WITH TOMATO-BASIL SAUCE - FOXY FOLKSY
From foxyfolksy.com
SCAMPI YOUR MUSHROOMS, FRY YOUR CHEESE AND DON’T FLIP YOUR …
From nytimes.com
ONE PAN SEARED SALMON WITH BURST CHERRY TOMATOES
From lindseyeatsla.com
PAN SEARED SALMON RECIPE - WHOLESOME YUM
From wholesomeyum.com
HOW TO MAKE PAN-SEARED PAPRIKA SALMON WITH SPICY GREEN BEANS
From chicago.suntimes.com
CREAMY PAN SEARED SALMON RECIPE | EASY SALMON DINNER IDEA!
From diethood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love