Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Pan-Roasted Salmon & Tomatoes




Source of Recipe


Marsha/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10031.1

List of Ingredients




1 1/2 pounds salmon steaks, about 3/4 inch thick
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Two 14 1/2-ounce cans diced tomatoes
2 garlic cloves, minced
2 tablespoons chopped fresh basil

Recipe



• 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 14 1/2-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, 1/2 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 1/2 cup dry white wine or water and 1 tablespoon fresh thyme. There's no need to reduce the sauce. Sprinkle with minced fennel fronds.