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Pan Rushed Salmon with Three Tomatoes

Chef Michael's Kitchen • Food • Newsletter • Recipes

Discover a new way to bring salmon to your table with Pan Rushed Salmon with Three Tomatoes and Pan Rushed Salmon with Bacon Clam Chowder.  Learn a new twist on classic house salads; Salad Episode 1 and Harvest Salad with Apple Cider Vinaigrette.

Yield: 4 Servings

Ingredients

  • 4- six oz salmon fillets
  • a sprinkle of salt and pepper
  • a splash of extra vegetable oil
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 cup of canned whole tomatoes
  • 1 pint of ripe cherry tomatoes
  • ½ cup of dried tomato
  • 1 Tbsp of dried oregano
  • 1 tsp of salt
  • a dash of pepper
  • ¼ cup of fresh oregano

Method

  1. Match a large skillet with a tight fitting lid. Heat the skillet over medium-high heat and add the oil. Season the salmon filets with salt and pepper, then sear until lightly browned on each side, flipping carefully, 3 or 4 minutes per side. Place the seared salmon on a clean plate and cover lightly with foil.
  2. Add the onion and garlic to the pan and lightly sauté for 2 to 3 minutes. Add the whole tomatoes, hand crushing as you go. Add the cherry and dried tomatoes, oregano, salt & pepper. Bring the works to a simmer and cook gently, awakening and blending the sauces flavours, 2 or 3 minutes. Reduce the heat to a low simmer, carefully nestle the fillets into the sauce and cover tightly creating a mini oven. Cook gently until the salmon cooks through, about 4 to 5 minutes.  Plate the salmon, top with the sauce and garnish with the freshly chopped oregano. Serve and share.