Salmon Steaks In A Spicy Tomato Sauce Recipes
SALMON & MELTING CHERRY TOMATOES
Steps:
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
- Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
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- Heat about 2 tablespoons of olive oil in a large skillet over medium, heat oil until shimmering. Season the salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin begins to brown, about 2 -3 minutes each side. Remove and set aside
- In a food processor blend tomato sauce, onions, garlic, curry, white pepper, paprika, ginger, scotch bonnet pepper and parsley until puree with remaining oil.
- Add puree tomato sauce to the skillet, using a wooden spoon scrape any bits of fish sticking to the pan, bring to a boil, let it simmer for about 5 minutes, add the salmon continue simmering until cooked through . This may take about 8-10 minutes.
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- 1. Season the salmon fillets on both sides with salt and pepper. In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the white and light green scallion parts, garlic and jalapeño. Cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.
- 2. Stir in the tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, then nestle the fillets, skin side up, in the sauce. Reduce to medium, cover and simmer for 6 to 8 minutes, or until the thickest parts reach 115°F to 120°F.
- 3. Using tongs, carefully peel off and discard the skin from each fillet, then use a spatula to transfer to serving plates flesh side up. If the sauce is watery, continue to simmer over medium-high until slightly thickened, 1 to 2 minutes. Off heat, stir in the mint and cilantro. Taste and season with salt and pepper. Spoon the sauce over the salmon, sprinkle with the scallion greens, drizzle with olive oil and serve with lemon wedges.
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