Salmon Melting Tomatoes Recipes

PAN-ROASTED SALMON WITH CHERRY TOMATOES

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.

SALMON WITH TOMATOES

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.

SLOW-BAKED SALMON AND CHERRY TOMATOES

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.

SALMON & MELTING TOMATOES

Steps:

• Preheat oven to 425 F. Heat 3 TBSP olive oil in medium saute pan. Add onion over med-low heat for 5 minutes until tender. Add garlic, saute for 1 minute, stir in tomatoes, 1 tsp kosher salt & 1/2 tsp pepper. Cook over med-low heat for 10-15 minutes, stirring occasionally until tomato liquid evaporates and the sauce thickens slightly. Take off heat and add balsamic and basil - let stand. Heat (high) a heavy fry pan, brush salmon with olive oil, sprinkle with salt and pepper, and place skin ( if any) side up in pan for 3-4 minutes until browned( not cooked thru). Lift salmon out with spatula, put skin side down in pan and put in over for 8 minutes. Remove, cover with foil for 5 minutes to rest. Reheat the tomatoe mixture and serve with salmon - serve with your choice of rice and vegetables..

SALMON MELTS

Steps:

• Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on.
• Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use.
• Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.

DOENJANG SALMON RICE BOWL

Steps:

• In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
• When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
• Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.