SALMON WITH CHERRY TOMATOES RECIPES
SALMON & MELTING CHERRY TOMATOES RECIPE | INA GARTEN ...
Provided by Ina Garten
Categories main-dish
Total Time 50 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 8
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.
BAKED SALMON WITH FENNEL & TOMATOES RECIPE | BBC GOOD F…
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Provided by Good Food team
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
Nutrition Facts : Calories 398 calories, FatContent 25 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 37 grams protein, SodiumContent 0.27 milligram of sodium
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