Broiled Salmon With Tomato Cream Sauce Recipes

BROILED SALMON

Steps:

• Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper.
• Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important. Then close the lid and allow to cook about 5 to 7 minutes. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes. You are going to let the fish cook about 90 percent on this side. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes.

BROILED SALMON WITH ONION, TOMATO AND LEMON

Steps:

• Melt butter in heavy small saucepan over low heat. Add parsley, garlic and lemon juice and simmer 2 minutes.
• Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato and lemon slices over. Drizzle remaining butter mixture over. Fold foil over salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes.

SALMON WITH TOMATO CREAM

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.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

BROILED SALMON WITH LEMON-DILL SAUCE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Sprinkle pepper on both sides of salmon steaks. Place on the prepared baking pan.
• Broil salmon under the preheated broiler until it flakes easily with a fork, 3 to 5 minutes per side.
• While salmon is cooking, stir mayonnaise, lemon juice, Dijon, and dill together in a small bowl until a smooth sauce is achieved.
• Portion salmon steaks on a plate, spoon sauce over top, and garnish with lemon wedges.

GARLICKY BROILED SALMON AND TOMATOES

Steps:

• Heat Broiler. Place salmon and tomatoes, cut side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with paprika.
• Drizzle the salmon and tomatoes with the oil and season with salt and pepper. Scatter the thyme and garlic over the top.
• Broil until the salmon is opaque throughout and the tomatoes are tender, 8-10 minutes.

BROILED SALMON WITH BROWN SUGAR

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine brown sugar and soy sauce in a small bowl.
• Heat oil in a pan over medium-high heat. Saute onion, salt, and pepper in the hot oil until soft, 5 to 7 minutes. Transfer to sugar mixture and mix together. Place salmon fillets on a rimmed baking sheet.
• Cook salmon in the preheated oven for 10 minutes. Turn over and drizzle with 1/2 of the sugar mixture. Continue to broil until salmon is opaque throughout and easily flaked with a fork, 5 to 10 minutes more. Serve with remaining sugar mixture.

GRILLED (BROILED) TOMATOES WITH SMOKED SALMON

Steps:

• Preheat grill or broiler - ready for use at med high heat.
• Blend sour cream, shallot, dill, salt, pepper, wine and horseradish and set aside.
• Split tomatoes in half. In the top of each half, scoop about 3 T of the seeds and pulp out of center. Sprinkle each half with salt.
• Place tomatoes on grill or broiler cut-side down. Wait 5 minutes and turn tomatoes over. Place 1 T butter in cavity of tomato. Wait till butter is melted, about 5 minutes. Remove from grill/broiler.
• Add 2 T Smoked salmon to cavity, put 2-3 tablespoons sour cream sauce over salmon and tomato. Sprinkle with minced parsley and serve.

BROILED SALMON WITH GARLIC SAUCE

Steps:

• Preheat broiler.
• Melt 2 tablespoons butter in a small saucepan over medium heat and saute garlic for 1-2 minutes.
• Remove from heat and add flour, mixing well with a whisk. Return to medium heat and cook for 1-2 minutes, stirring often.
• Add evaporated milk, a little at a time, continuing to whisk sauce as it thickens.
• Add sherry and allow sauce to simmer. Stir in 1/4 cup lowfat milk or more, if needed, to thin sauce to a creamy consistency (should lightly coat a spoon).
• Add lemon juice and blend well; set aside.
• Place fish in a small broiling pan that has been sprayed with a non-stick cooking spray. Season lightly with pepper.
• Dot each piece with butter and broil for 4-5 minutes per side. Salmon is cooked when fish is no longer translucent. Do not overcook.
• Serve immediately with reserved sauce.