Crusted Salmon With Tomato Recipes

SLOW-BAKED SALMON AND CHERRY TOMATOES

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.

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
• Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
• In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
• Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.

DELICIOUS FETA-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
• Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
• Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.

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.

PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE

Steps:

• In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
• Pat the paste on both sides of the salmon fillets and season with salt and pepper.
• Heat a 12-inch heavy-based skillet over medium-high heat.
• Add the remaining 1 tablespoon oil and swirl to coat.
• When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
• Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
• Transfer to a warm platter.
• Pour off all but a film of fat from the pan.
• Add the garlic and sauté until fragrant, about 15 seconds.
• Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
• Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
• Put the pan over high heat.
• Add the wine and boil until reduced by half.
• Add the broth; boil until reduced by half again.
• Off the heat, swirl in the butter.
• Season with salt and pepper to taste.
• Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.

SALMON WITH BREADCRUMB, OLIVE AND SUN-DRIED TOMATO CRUST

Steps:

• Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
• Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
• *Available in Asian markets and in the Asian foods section of some supermarkets.

CRUSTED SALMON

Steps:

• Heat oven to 375º.
• Spray shallow baking pan with cooking spray.
• Rinse and pat salmon dry with paper towel.
• Place salmon in pan, brush both sides with 2 tablespoon butter.
• Sprinkle with salt.
• Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl with 1 tablespoon butter.
• Press bread crumb mixture evenly on salmon top.
• Flip and repeat ending with skin side down in pan.
• Bake uncovered 18 minutes.
• Serve immediately.

CRUSTED SALMON WITH TOMATO

Steps:

• Spray a shallow baking pan with nonstick coating.
• Add wine.
• Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.
• Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.
• Top evenly with tomato and onion slices and chopped parsley.
• Drizzle with remaining lemon juice.
• Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.
• Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.