Salmon Steaks With Spicy Tomato Sauce Recipes

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GRILLED SALMON WITH TOMATO-GINGER SAUCE



Grilled Salmon with Tomato-Ginger Sauce image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 large tomatoes
1/3 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
Kosher salt and freshly ground pepper
1 small head cauliflower (about 2 pounds), cut into florets (or 1 pound bagged florets)
1 1/4 teaspoons garam masala
2 tablespoons unsalted butter, cut into pieces
4 10-ounce skin-on salmon steaks (preferably wild)
Vegetable oil, for the grill
2 pieces naan (or other flatbread)

Steps:

  • Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside.
  • Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala.
  • Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges.
  • Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.

Nutrition Facts : Calories 566 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 148 milligrams, Sodium 419 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 64 grams

SALMON PASTA WITH SPICY TOMATO SAUCE



Salmon Pasta with Spicy Tomato Sauce image

Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 12

8 ounces spinach fettuccine pasta
2 tablespoons plus 1 teaspoon olive oil
1 cup red onion, finely diced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 salmon fillet (8 ounces)
1/4 teaspoon dried dill weed
1 pound Roma tomatoes, peeled, seeded, and chopped
1/4 cup dry white wine
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
  • Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.

Nutrition Facts : Calories 423 g, Fat 15 g, Fiber 5 g

SALMON STEAKS IN A SPICY TOMATO SAUCE



Salmon Steaks in a Spicy Tomato Sauce image

Salmon Steaks in a Spicy Tomato Sauce

Provided by John

Categories     Paleo

Time 1h8m

Number Of Ingredients 12

Olive oil
1 large onion, finely chopped (about 1 cup)
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
1 teaspoon dried basil
1 (28 ounce) can diced tomatoes (san marzano)
1/4 cup dry red wine
2 salmon fillet (6 ounces each)
1 teaspoon sea salt plus more
1/2 teaspoon freshly ground pepper plus more
1 tablespoon capers
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F.

Nutrition Facts : Name Nutrition, Calories 1763

SALMON STEAKS WITH DILL SAUCE



Salmon Steaks with Dill Sauce image

I first made this recipe when we lived in Alaska and my husband did a lot of fishing. Dill is a wonderful complement to salmon. -Joan Peterson, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1-1/2 cups water
1 medium onion, sliced
1 tablespoon lemon juice
1 teaspoon chicken bouillon granules
1 teaspoon salt
4 salmon steaks (1 inch thick)
DILL SAUCE:
1 tablespoon finely chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk

Steps:

  • In a large skillet, combine the first five ingredients; bring to a boil. Add salmon. Reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in flour, dill, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the salmon.

Nutrition Facts : Calories 864 calories, Fat 52g fat (14g saturated fat), Cholesterol 262mg cholesterol, Sodium 1433mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 83g protein.

SPICY SALMON FILLETS IN A TOMATO GARLIC SAUCE



Spicy Salmon Fillets in a Tomato Garlic Sauce image

I love it served on a bed of white rice; but for the timid, serve with boiled potatoes and sour cream to balance the fire.

Provided by AniSarit

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb salmon fillet, cut into 4 individual slices
2 teaspoons olive oil
1 large yellow onion, coarsely chopped
1 head garlic, crushed and chopped
2 large tomatoes, coarsely chopped
1 red bell pepper, coarsely chopped
1 (14 ounce) can diced tomatoes
1/2 bunch fresh cilantro, chopped
1/2 cup water
1/2 lemon, juice of
1/3 cup paprika
1/3 cup hot paprika (hot paprika in oil is better, or cayenne)
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon ground pepper

Steps:

  • In an ovenproof frying pan, saute onion and garlic in olive oil until translucent and tender.
  • Add red bell pepper, chopped tomatoes and cilantro, and continue sauteeing until everything is tender.
  • In the meantime, in a small bowl, add the canned diced tomatoes, paprikas, cumin, salt, pepper, and water. Mix well.
  • Add half this mixture to the pan, and cook for a few minutes more.
  • Sprinkle the salmon with a tbsp or so of the hot paprika/cayenne, and rub it in the salmon.
  • Add the salmon, skin side down, and cook for about 10min, until salmon looks cooked through about half the thickness.
  • On top of the salmon, add the rest of the tomato-spice mixture (now nearly all the salmon should be in sauce), and continue to cook the salmon for a few minutes more - total around 10minutes.
  • Pour lemon juice over the salmon, cover the pan with a lid, and cook till salmon is ready, about 5min.
  • Remove cover and place pan in oven, and broil for around 7 minutes.
  • Enjoy! (Don't forget to have a cup of ice water near).

Nutrition Facts : Calories 299.1, Fat 9.3, SaturatedFat 1.4, Cholesterol 59.1, Sodium 1472.9, Carbohydrate 31.9, Fiber 11.2, Sugar 11.2, Protein 28.8

GRILLED SALMON STEAKS WITH SPICY CHILE PESTO



Grilled Salmon Steaks with Spicy Chile Pesto image

Really easy, delicious recipe I found in a barbeque cookbook I had years ago. The cookbook is lost, but here's the recipe.

Provided by eric brockman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 2h43m

Yield 4

Number Of Ingredients 9

4 (8 ounce) skinless salmon steaks, boned and halved
kitchen twine
2 tablespoons sunflower seed oil
2 limes, zested and juiced, divided
salt and freshly ground black pepper to taste
6 fresh mild chile peppers, seeded
5 tablespoons olive oil
2 tablespoons sunflower seeds
2 cloves garlic

Steps:

  • Place salmon on a flat work surface. Roll the thin ends into the thicker end and tie with cooking twine. Brush with sunflower oil. Transfer salmon rolls into a glass dish. Top with juice and zest of 1 lime. Season with salt and pepper. Cover with plastic wrap; refrigerate until well marinated, about 2 hours.
  • Place remaining lime juice and zest, chile peppers, 1 tablespoon olive oil, sunflower seeds, and garlic in a food processor. Puree, pouring the rest of the olive oil in gradually, until pesto is blended and thick.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place salmon rolls on grill. Cook until salmon flakes easily with a fork, 4 to 5 minutes per side. Divide salmon across serving plates; spoon pesto on top.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 10.9 g, Cholesterol 110.6 mg, Fat 48.2 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 7.6 g, Sodium 153.6 mg, Sugar 4.3 g

GRILLED SALMON WITH SICILIAN TOMATO SAUCE



Grilled Salmon With Sicilian Tomato Sauce image

Nice light lunch or supper dish. Note: I have put the recipe for the Sicilian Tomato Sauce on recipe*zaar under (recipe #104301)

Provided by Ailsa of New Zealand

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil, plus extra for brushing
2 tablespoons onions, chopped
2 garlic cloves, crushed
400 ml tomato passata or 400 ml canned chopped tomatoes
2 -3 anchovy fillets, drained and chopped (more if you like them)
5 pitted black olives, drained and halved
1 teaspoon capers, drained
2 (100 g) salmon steaks (approw 2x100g)
200 g broccoli, cut into bite-sized pieces (you could have a mix of vegetables)
1 tablespoon fresh basil leaf, torn
1 lemon rind, grated
black pepper

Steps:

  • Heat the olive oil in a heavy saucepan. Add the chopped onion and crushed garlic and sweat for 5 minutes, stirring frequently, until translucent.
  • All the tomato passata or canned tomatoes, plus the anchovies, olives capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
  • Preheat the grill. Brush the salmon steaks with a little oil and grill for 6 minutes or until cooked through, turning once halfway through cooking.
  • Meanwhile, steam the broccoli for 5 minutes or until cooked but firm.
  • Serve the salmon with the sauce and steamed vegetables.
  • Place the basil and lemon rind over the salmon. Serve.

Nutrition Facts : Calories 386.2, Fat 20, SaturatedFat 3.5, Cholesterol 62.4, Sodium 1209, Carbohydrate 28.2, Fiber 7.2, Sugar 12.2, Protein 27.8

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