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.
TOMATO CONCASSE
Provided by David Edelstein
Categories easy, quick, weekday, condiments
Time 10m
Yield Two cups
Number Of Ingredients 8
Steps:
- In a medium pot, combine all the ingredients. Simmer over medium heat for 10 minutes. The mixture should not be too dry; add tomato juice, a little at a time, if necessary.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 491 milligrams, Sugar 8 grams
HEIRLOOM TOMATO CONCASSé WITH WILTED SWISS CHARD
Sweet, juicy heirloom tomatoes can be made into a concassé that works as well with vegetables as it does with pasta or grains. Sometimes, I can't bear to cook sweet heirloom tomatoes. I love this concassé with pasta or grains, but this time, I decided to use it as a sauce for Swiss chard. I steamed the chard to wilt it, heated it in a little bit of olive oil, then piled it on my plate and spooned the tomato sauce on top. It's a great combo, and now I think I'll use it as the vegetable and sauce element of a big bowl. A little feta sprinkled over the top would not be lost on this.
Provided by Martha Rose Shulman
Categories dinner
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
- Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 418 milligrams, Sugar 3 grams
TOMATO CONCASSE
The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 11m
Yield 2
Number Of Ingredients 1
Steps:
- Fill a large bowl with ice cubes and water and set aside.
- Bring a large pot of water to a boil.
- Cut an X in the bottom of each tomato with a knife.
- Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
- Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
- Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 9.2 mg, Sugar 4.9 g
TOMATO CONCASSE WITH SALMON
Make and share this Tomato Concasse With Salmon recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Heat 1 tablespoon oil in saucepan over medium-high heat. Add tomatoes and garlic. Bring to a boil, stirring well.
- Reduce heat and simmer until slightly reduced and thickened, about 10 minutes.
- Whisk in the butter, if desired, until melted and incorporated.
- Meanwhile, brush roasting pan, or baking sheet with olive oil and arrange salmon fillets on the pan, skin side down.
- Brush fillets with olive oil, sprinkle with salt and pepper and the fresh dill.
- Bake 10 minutes at 400 degrees; if fillets are thicker than 1" bake for about 12 minutes.
- Serve immediately with some tomato concasse mixture spooned on top of each portion of fish.
Nutrition Facts : Calories 436, Fat 14.8, SaturatedFat 2.3, Cholesterol 165.4, Sodium 223.6, Carbohydrate 8.1, Fiber 2.4, Sugar 5.3, Protein 65.2
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