Salmon With Tomato Cream Recipes

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SALMON WITH TOMATOES



Salmon with Tomatoes image

This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!

Provided by M TOUSSAINT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 2

Number Of Ingredients 14

1 cup uncooked long grain white rice
2 cups water
2 ½ tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
½ teaspoon dried dill weed
¼ teaspoon paprika to taste
2 fresh tomatoes, diced
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce

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.

Nutrition Facts : Calories 955.5 calories, Carbohydrate 85 g, Cholesterol 121.9 mg, Fat 48.7 g, Fiber 3 g, Protein 41.9 g, SaturatedFat 14.2 g, Sodium 631 mg, Sugar 3.6 g

20-MINUTE CREAMY TOMATO SALMON SKILLET



20-Minute Creamy Tomato Salmon Skillet image

Salmon fillets cook quickly and are coated with a delicious creamy sauce made with tomatoes, zucchini and Italian seasoning. This easy salmon dinner is sure to become a new weeknight favorite the whole family will love. The best news: you can get this meal on the table in 20 minutes flat.

Provided by Carolyn Casner

Categories     Healthy Salmon Fillet Recipes

Time 20m

Number Of Ingredients 12

1 ¼ pounds salmon fillet, skinned and cut into 4 portions
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
2 tablespoons olive oil, divided
1 medium zucchini, halved lengthwise and thinly sliced
½ cup chopped onion
⅓ cup dry white wine
1 (15 ounce) can no-salt-added diced tomatoes
2 ounces cream cheese, cut into cubes
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ cup chopped fresh basil

Steps:

  • Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and continue to cook until opaque in the center, another 2 to 3 minutes. Transfer to a plate.
  • Meanwhile, add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.

Nutrition Facts : Calories 366 calories, Carbohydrate 10 g, Cholesterol 92 mg, Fat 21 g, Fiber 2 g, Protein 30 g, SaturatedFat 5 g, Sodium 263 mg, Sugar 5 g

QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE



Quick Pasta with Salmon and Tomatoes in Cream Sauce image

This is my favorite pasta dish made with fresh salmon and tomatoes in a cream sauce. If you want to reduce the calories, you can use milk for part of the cream, but believe me, with cream it is to die for!

Provided by Sabsi

Categories     Seafood     Fish     Salmon

Time 28m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package spaghetti
1 tablespoon vegetable oil
10 ounces salmon fillet, cut into cubes
1 clove garlic, minced
1 pound tomatoes, chopped
3 tablespoons chopped fresh basil
1 pinch salt and freshly ground black pepper to taste
¾ cup heavy whipping cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 59.7 g, Cholesterol 61 mg, Fat 16.2 g, Fiber 3.3 g, Protein 19.7 g, SaturatedFat 7.8 g, Sodium 66.9 mg, Sugar 4 g

BAKED SALMON WITH COCONUT-TOMATO SAUCE



Baked Salmon With Coconut-Tomato Sauce image

In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack's 99-Cent Store. Mr. Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.

Provided by Pete Wells

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 teaspoons canola oil
1 tablespoon finely diced garlic
2 tablespoons finely diced onion
1/2 cup canned tomato sauce
1/2 cup coconut milk
Salt and ground black pepper
2 tablespoons butter
1 cup jasmine rice
1/2 cup whole milk
1/2 cup coconut milk
Salt and ground white pepper
2 tablespoons butter
4 (6-ounce) salmon fillets
Salt and ground black pepper

Steps:

  • Make the coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.
  • Make the creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
  • Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.
  • Make the salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.
  • To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 19 grams, Carbohydrate 44 grams, Fat 50 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 24 grams, Sodium 835 milligrams, Sugar 3 grams, TransFat 0 grams

SALMON WITH TOMATO CREAM



Salmon With Tomato Cream image

Provided by Florence Fabricant

Categories     dinner, quick, weekday, sauces and gravies, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 skinless center-cut salmon fillets, about 6 ounces each
1 tablespoon unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons dry white wine
1/2 cup heavy cream
3 medium-size ripe tomatoes, cored, seeded and finely chopped
1 tablespoon finely minced chives
Salt and fresh black pepper
1/2 teaspoon fresh lemon juice

Steps:

  • Run your hand lightly over the fish to check for little pin bones. They can be pulled out with a tweezers or small pliers. Rub a heavy nonstick skillet with a little of the butter. Heat to very hot and sear the salmon over the high heat, about 2 minutes on each side, until lightly browned but not cooked through. Remove from the pan to a platter and cover lightly with foil to keep warm.
  • Add the remaining butter to the pan, lower the heat to medium and saute the onion and garlic until soft but not brown. Add the wine, stir, and let it cook down briefly. Then stir in the cream. Raise the heat so the liquid concentrates and thickens a bit, then stir in the tomatoes. Cook over high heat another minute or so, just until the tomatoes soften. Then add the chives. Season the sauce to taste with salt and pepper. Add the lemon juice.
  • Return the salmon and any juices from the platter to the pan. Reheat and baste briefly with the sauce. Then transfer the fish and sauce to a serving platter or to individual dinner plates. Serve at once.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 37 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 760 milligrams, Sugar 4 grams, TransFat 0 grams

BROILED SALMON WITH TOMATO CREAM SAUCE



Broiled Salmon With Tomato Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups frozen lima beans
1 1/2 cups frozen peas
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
4 6-ounce center-cut salmon fillets (preferably wild)
1 medium shallot, minced
2 tablespoons white wine vinegar
2 tablespoons tomato paste
1/4 cup heavy cream
1 tablespoon chopped fresh tarragon, parsley or dill

Steps:

  • Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture.

Nutrition Facts : Calories 483, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 143 milligrams, Sodium 413 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 45 grams

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