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Pan-Roasted Salmon and Tomatoes




Source of Recipe


Internet


List of Ingredients




1 1/2 pound - salmon steaks about 3/4 inch thick
2 tablespoon - all-purpose flour
2 tablespoon - olive oil
1/2 teaspoon - kosher salt
2 - 14 1/2 oz. cans diced tomatoes
2 - garlic cloves minced
2 tablespoon - fresh basil chopped
some - freshly ground pepper


Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper.
Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low and return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife. Remove the fish to a platter, and cover loosely with foil to keep warm.
Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes. Makes 4 servings.

Variations:
Pan-Roasted Salmon and White Beans

Prepare the pan-roasted salmon and tomatoes recipe with these changes:
Omit the basil. Use only one 14½-ounce can tomatoes and add it with one 16-ounce can small white navy beans (drained). When returning the fish to the skillet, add 2 tablespoons chopped fresh tarragon. There’s no need to reduce the sauce.

Pan-Roasted Salmon and Sweet Onions

Prepare the pan-roasted salmon and tomatoes recipe with these changes:
Omit the tomatoes and the basil. Slice 2 large yellow onions and saute them with the garlic until limp. When returning the fish to the skillet, add 2 tablespoons fresh thyme leaves, ½ cup oil-cured black olives (pitted), and 2 tablespoons dry white wine or water. There’s no need to reduce the sauce.

Pan-Roasted Salmon and Fresh Fennel

Prepare the pan-roasted salmon and tomatoes recipes with these changes:
Omit the tomatoes and basil. Saute 2 large, thinly sliced fresh fennel bulbs slowly with the garlic until limp. When returning the fish to the skillet, add ½ cup dry white wine or water and 1 tablespoon fresh thyme. There’s no need to reduce the sauce. Sprinkle with minced fennel fronds.

Note that all four recipes also work with halibut, sea bass or tuna steaks.


Yields 4 servings


Recipe