Spicy Salmon With Tomatoes And Star Anise Recipes

SALMON PASTA WITH SPICY TOMATO SAUCE

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.

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.

SPICY SALMON WITH TOMATOES AND GARLIC

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease a shallow baking dish and place frozen fillets inside. Rub fillets with butter and season with salt, pepper, and cayenne pepper.
• Bake in the preheated oven until salmon flakes easily with a fork, about 16 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Cook and stir garlic until fragrant, about 2 minutes. Add tomato and reduce heat to medium. Cook until tomato has softened, 7 to 10 minutes.
• Remove salmon from oven and place on 2 plates. Drizzle with tomato-garlic mixture on top of salmon and serve immediately.

SPICY SALMON WITH TOMATOES AND STAR ANISE

Steps:

• Preheat oven to 325°F. Heat oil in large nonstick skillet over medium heat. Add salmon, skin side down; cook 2 minutes. Cover pan; cook salmon 2 minutes longer. Transfer salmon, skin side down, to baking sheet. Place in oven; cook until just opaque in center, about 8 minutes.
• Meanwhile, heat same skillet over medium heat. Add onion and next 3 ingredients; sauté until onion is golden, about 5 minutes. Stir in tomatoes, soy sauce, and sugar. Increase heat to medium-high and cook mixture until slightly thickened, stirring occasionally, about 3 minutes.
• Divide salmon among 4 plates and top with tomato sauce.

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.

TOMATOEY SIMMERED FROZEN SALMON

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
• Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
• Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.

SMOKY AND SPICY ROASTED SALMON

Steps:

• Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
• In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
• Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
• Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

SPICY SALMON FILLETS IN A TOMATO GARLIC SAUCE

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).

CASSIDY'S SALMON WITH DUKKAH, TOMATO CHUTNEY AND STAR ANISE CREA

Steps:

• Dust top of salmon fillets with dukkah and cover and place in the fridge.
• TO MAKE CHUTNEY - place tomatoes, onion, sugar, vinegar, cinnamon, cloves, water and salt in a saucepan at medium-high heat and bring to the boil, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until thickened.
• Meanwhile, heat oil in a large frying pan over medium heat and add leek, carrot and celery and cook, stiring for 5 minutes or until tender.
• STAR ANISE CREAM - to make the star anise cream, place star anise and water in a saucepan over high heat and boil for 5 minutes (this will infuse the water) and then remove star anise and then add cream, lemon juice, rosemary and flour to the infused water and whisk continuously over medium-high heat for 2 minutes or until mixture boils and thickens and the remove from the heat.
• Half fill a wok or large saucepan with water and bring to the boil over high heat.
• Line a bamboo steamer basket with baking paper and then top with vine leaves and salmon fillets and cover them and steam over the pan of boiling water for 4 minutes or until salmon is just cooked through.
• Serve using a spatula, transfer salmon to a tray and tear vine leaves into pices and then stir through vegetables.
• Divide vegetables among plates and top with salmon and then drizzle with star anise cream and servbe with tomato chutney.

SPICED SALMON & TOMATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
• Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
• Meanwhile, warm the naan breads - you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.