TOMATO AND ONION SALMON
Tomatoes, onions and lemon juice make this moist, flaky salmon something special. "My husband, Frank, and I really like salmon cooked this way," writes Lillian Denchick of Olmstedville, New York. "A salad and dinner rolls usually round out our menu."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with oil; sprinkle with dill and pepper. Top with tomatoes; set aside., In a small skillet coated with cooking spray, saute onion and garlic. Add the broth, lemon juice and parsley. Bring to a boil; cook for 2-3 minutes or until most of the liquid has evaporated. , Spoon over salmon. Cover and bake at 350° for 13-18 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 171mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SALMON WITH TOMATO-ONION RELISH OVER WHITE RICE
I used my Tupperware quickchef chopper to chop up the tomatoes, onion and garlic. I also serve this with crowder peas. Also good served with green peas and carrots. Next time I make it my husband want a garden salad with this.
Provided by Denise Criswell @nisecrashsys
Categories Fish
Number Of Ingredients 4
Steps:
- Preheat large sauté pan on medium-high 2-3 minutes. Season salmon with 1/2 teaspoon salt and pepper. Place 1 tablespoon oil in pan; cook 1-2 minutes on each side or until seared and browned. Remove salmon from pan; cover loosely with foil and set aside.
- Place remaining 1 tablespoon oil in pan, dice onions, tomatoes, garlic, and chicken broth in pan with 1/2 teaspoon salt; cook 3-4 minutes or until onions have softened and caramelized slightly.
- While sauce simmer cook 1 boil-in-bag rice (one bag should make about 2 cups) Pour 1 quart of water in medium saucepan and submerge 1 bag of rice. Bring water to a boil and boil uncovered 10 minutes. remove bag from water and drain and place in bowl. Butter and salt to taste.
- Reduce heat to medium in sauce pan. Add cumin, and pepper; cook 1 more minute or until fragrant. Reduce heat to medium-low; return salmon to pan after remove skin from salmon. Add broth; simmer 3-4 minutes or until liquid has reduced by about one-half and salmon is 145°F. Remove pan from heat; stir in lemon juice/ zest.
- Place rice in dish then add the salmon on top of rice, spoon sauce from pan and place over top salmon.Then server.
CREAMY RICE GRITS WITH TOMATO RELISH
From bonappetit.com. About 'rice grits': "We've been fans of rice grits ever since Ashley Christensen of Poole's Diner in Raleigh, NC, turned us on to the ingredient in her recipe for Creamy Rice Grits with Tomato Relish, which appears in our September issue. The grits, a.k.a. shorts, brokens, or middlins, are a by-product of milling Carolina Gold rice, the fragile long-grain rice that's been cultivated in the Low Country for centuries. The broken pieces of rice take on a creamy, risotto-like texture when boiled, making them the perfect canvas for a rich sauce. "I'm really taken with them," Christensen says. "I like keeping them really simple and velvety, where you get the nuttiness and natural sweetness of the rice." Read how to make your own rice grits below. Also, I used my posted homemade roasted tomato recipe in this dish : see Recipe #464021. The recipe was cut in half, as well. A fresh herb of choice (fresh parsley, basil, ??) wouldn't be out of place as a garnish either.
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- HOW TO MAKE YOUR OWN RICE GRITS: Although you can order Carolina Gold Rice Grits online you can also make your own. "To do so, freeze your favorite good-quality long-grain rice (I bought organic standard long grain white rice) for 30 minutes to make it brittle. Then, working in batches, grind it a few times in a spice mill until the grains are very coarsely ground into rough, uneven pieces about a third of the original grain's size. Transfer the mixture to a medium strainer set over a bowl to sift out the "dust," then use the remaining pieces in any recipe that calls for rice grits." CG says ^^this step was easier said than done. My version was much easier: after removing the rice from the freezer I ground the rice to the same consistency as regular (corn) grits that they were virtually identical in appearance except for those little black specks in corn grits. If you don't know what traditional grits look like, go to Google and search for an image to guide you. I skipped the strainer part, too. (Uh, CG -- I must ask -- Isn't this in essence Cream of Rice™? Yes, but it's glorified Cream of Rice™, I answer!).
- Mix tomatoes and shallot in a small bowl. Season with salt and pepper to taste; set aside.
- Bring 12 cups water to a boil in a large saucepan.
- Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes.
- Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Another Note: because of the manner in which I ground the rice there was no liquid left to drain. I cooked the rice as indicated in Step # above, then another 5-6 minutes as directed in the following Step.
- Stir over medium heat until creamy, 5-6 minutes.
- Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper.
- Transfer to a large wide bowl, forming a well in center.
- Stir olive oil into tomato mixture; pour into well.
Nutrition Facts : Calories 322.5, Fat 15.3, SaturatedFat 6.7, Cholesterol 26.2, Sodium 195, Carbohydrate 37.7, Fiber 2.6, Sugar 1.7, Protein 8.7
PAN- SEARED SALMON WITH FRESH TOMATO-BASIL RELISH
Make it in Minutes: 8 pts Orzo pasta, lightly drizzled with extra-virgin olive oil and cracked black pepper, makes fitting accompaniment for this dish.
Provided by Psugrl
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.
- Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.
- Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.
Nutrition Facts : Calories 232.7, Fat 7.3, SaturatedFat 1.2, Cholesterol 87.5, Sodium 992, Carbohydrate 5.8, Fiber 1.8, Sugar 3.3, Protein 35
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