Slow Roasted Salmon With Cherry Tomatoes And Couscous Recipes

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SLOW-BAKED SALMON AND CHERRY TOMATOES



Slow-Baked Salmon and Cherry Tomatoes image

Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
12 ounces cherry tomatoes, halved
1 clove garlic, smashed
2 sprigs fresh basil
Coarse salt and freshly ground pepper
4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)

Steps:

  • Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
  • Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.

LEMONY SALMON WITH CHERRY TOMATO COUSCOUS



Lemony Salmon with Cherry Tomato Couscous image

Provided by Nigella Lawson : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 cup chopped fresh cilantro leaves
Heaping 1 cup couscous
3 teaspoons kosher salt or 1 1/2 teaspoons table salt
1/2 teaspoon paprika
1 tablespoon grated fresh gingerroot
1 cup freshly boiled water
1/2 small red onion, finely chopped (about 1/4 cup)
1 lemon, halved
1 tablespoon garlic flavored oil, plus 1 teaspoon
1 pint cherry or grape tomatoes
4 salmon fillets

Steps:

  • This is one of those recipes that is easier to follow than to write: that's to say, there are many bowls involved, which might make this look troublesome and fiddly, but the actual process involved is almost insultingly simple.
  • Now, I know that it is not strictly right to indicate that you cook couscous by pouring boiling water over it. In an ideal world, I accept, one should soak the grains in cold water before steaming them over hot, but I take the shortcut, and repeatedly and I apologize to those whom I thereby offend.
  • Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.
  • Into another bowl, put the finely chopped onion.
  • In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.
  • Squeeze the lemon juice into the bowl with the onions.
  • Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavored oil.
  • Halve the cherry or grape tomatoes and put them into yet another bowl. Stir in the remaining teaspoon of garlic flavored oil and set aside.
  • Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.
  • Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness. The fillets should be juicy and have a vivid coral color in the middle, so do check as you cook.
  • Meanwhile, uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork.
  • Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.
  • Spoon some couscous onto each plate and arrange a salmon fillet alongside. Sprinkle with a little more cilantro as you hand out each plate.

PAN-ROASTED SALMON WITH CHERRY TOMATOES



Pan-Roasted Salmon with Cherry Tomatoes image

It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus-roast it alongside the fish. -Swati Sharan, Horseheads, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 cups cherry tomatoes, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
SALMON:
4 salmon fillets (6 ounces each)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup reduced-sodium chicken broth

Steps:

  • Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.

Nutrition Facts : Calories 343 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 556mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

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