Salmon With Tomato Vinaigrette Recipes

SALMON WITH TOMATO VINAIGRETTE

Steps:

• 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.

SALMON WITH OLIVE VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
• Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
• Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE

Steps:

• Vinaigrette:
• Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
• Salmon:
• 1. Heat your grill to high.
• 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
• 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

PAN-ROASTED SALMON WITH TOMATO VINAIGRETTE RECIPE

Steps:

• 1. Preheat oven to 425 degrees F. Toss together tomatoes, shallot, vinegar, capers, and 1/2 tsp salt. 2. Heat 1 tbs evoo in a medium ovenproof skillet over medium-high. Season salmon with salt and pepper. Place fillets in skillet, skin side up. Cook until well-browned on bottom, about 3 minutes. Carefully flip fillets. Transfer skillet to pre-heated oven, and roast until salmon is cooked through, about 7 mins. Divide among 4 plates and discard any fat left in skillet. 3. Return skillet to medium heat and add tomato mixture, remaining 2 tbs evoo, canola oil, and cumin. Cook, stirring to scrape up bits stuck to bottom, just until tomatoes soften, about 2 mins. Top salmon with sauce and sprinkle with parsley and basil.

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 DIJON VINAIGRETTE

Steps:

• In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.