Salmon With Tomato Basil Relish Recipes

SALMON AND TOMATOES IN FOIL

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.

TOMATO BASIL SALMON

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.

PAN- SEARED SALMON WITH FRESH TOMATO-BASIL RELISH

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.

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH

Steps:

• In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

FRESH BASIL AND TOMATO SALMON

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.

SALMON WITH TOMATO BASIL RELISH

Steps:

• 1. Turn oven on to 500 degrees.
• 2. Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel.
• 3. Place fish skin side down on a metal baking sheet.
• 4. Rub fillets liberally with olive oil, then sprinkle with salt.
• 5. Reduce oven temperature to 275 degrees, then put sheet with salmon on lowest rack.
• 6. Roast 8 to 13 minutes -so that centers of thickest part of fillets are still translucent when cut into with a pairing knife.
• 7. To make relish, stir together remaining ingredients from above in a medium size bowl.
• 8. Remove salmon from oven, transfer to plates and serve with relish.