New recipes

Salmon Steaks with Spicy Tomato Sauce

Salmon Steaks with Spicy Tomato Sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This recipe was inspired by a traditional Jewish dish from North Africa known as chreime. You can use any type of fish cut into steaks; the bones add flavor to the sauce.

Ingredients

  • 1 tablespoon caraway seeds
  • 8 tablespoons (or more) sunflower oil, divided
  • 3 tablespoons all-purpose flour
  • 4 8-ounce 1 1/4'-thick, 6'-long salmon steaks (preferably wild)
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, coarsely chopped
  • 1 serrano chile (with seeds), chopped
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon (generous) cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh cilantro

Recipe Preparation

  • Toast caraway seeds in a small dry skillet over medium heat, stirring occasionally, until slightly darker in color and aromatic, about 2 minutes. Remove from skillet and let cool. Finely grind in a spice mill; set aside.

  • Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Place flour in an 8x8x2" baking dish or a shallow wide bowl. Season fish with salt and pepper. Place fish in flour and turn to coat; shake off excess. Working in 2 batches, cook salmon until golden, about 2 minutes per side. Transfer fish to a plate; wipe out skillet and set aside.

  • Purée garlic, chile, paprika, cumin, cayenne, cinnamon, caraway, and 2 Tbsp. oil in a food processor, adding more oil by teaspoonfuls to garlic paste if needed.

  • Heat remaining 4 Tbsp. oil in reserved skillet over medium heat. Add garlic paste. Cook, stirring, for 30 seconds (do not burn). Carefully (mixture will splatter) add tomato paste and 1/2 cup water to skillet and bring to a simmer; continue simmering for 30 seconds. Stir in lemon juice and sugar. Season with salt and pepper.

  • Return fish to skillet and bring to a gentle simmer. Cover pan; reduce heat to medium-low and simmer until fish is just cooked through, 7–11 minutes. Remove pan from heat, uncover, and let cool slightly.

  • Divide the salmon and sauce among plates. Sprinkle cilantro over. Serve warm or at room temperature with lemon wedges alongside.

Recipe by Yotam Ottolenghi,Photos by Jonathan Lovekin

Nutritional Content

One serving contains: Calories (kcal) 535.0 %Calories from Fat 57.8 Fat (g) 35.4 Saturated Fat (g) 4.4 Cholesterol (mg) 120.8 Carbohydrates (g) 9.6 Dietary Fiber (g) 1.8 Total Sugars (g) 3.5 Net Carbs (g) 7.8 Protein (g) 44.9 Sodium (mg) 103.1Reviews Section


Salmon is a very versatile fish that lends itself to many different preparations but is flavorful enough to be enjoyed on its own with just a squeeze of lemon. As well as being delicious tasting, wild salmon is extremely good for you as well. Salmon is a good source of protein that is high in Omega 3 fatty acids, essential amino acids, as well as being a good source of vitamins A, B6, E, D, & B and such minerals as calcium, magnesium, iron, zinc, and phosphorus. There is always a lot of debate at whether wild salmon is better for you than farmed salmon, and new research shows that farmed Atlantic salmon often contain at least as many omega-3s as wild salmon because they’re raised on a diet of other omega-3-rich fish.

Here in Italy, salmon fillets are almost impossible to find and all I can usually buy at my fish mongers are salmon steaks. This recipe will work equally well with both salmon steaks and salmon fillets, so use whatever you prefer. When properly cooked, salmon is mild tasting, moist and flaky in texture. It is in fact better to have salmon a little underdone rather than fully cooked to ensure it remains moist. One of my favorite methods for cooking fish fillets is to lightly bread them, sear them on one side in a frying pan, then finish cooking them in a very hot oven.

  • The high content of omega-3 fatty acids is what makes salmon a nutrition power food. Salmon is low in saturated fat and calories but high in protein.
  • Tomatoes are a source of vitamin A, vitamin C, dietary fiber and a great source of lycopene, a powerful antioxidant.


Quick and Easy Garlic Salmon in Tomato Sauce

This super easy and quick garlic salmon in tomato sauce is perfect to pair with plain rice or grits or pasta. Your meal will be ready to serve in under 30 minutes.

Happy New Year Guys!!

I know its almost the end of January, and I am wishing you all so late. I was in India on a very long vacation and came back last week.

It was truly an amazing trip. And the most beautiful part of our trip was the Christmas celebrations. We celebrated Christmas at Ganapatipule, India. It is one of the most beautiful places on the western shore of India. In Sahaja Yoga, this place has special importance. Thousands of yogis (Sahaja Yoga practitioners) from around the world gather here to attend the International Sahajayoga Christmas Seminar every year. And last year we were fortunate to be part of the event!

Another thing I loved about my trip to India this time was getting away for one and a half months from the winter here in upstate New York. I can’t write enough about this trip. I guess it will need a separate article.

Let’s get back to our recipe, for now – Salmon in tomato sauce.


Preparation

Season the salmon fillets on both sides with salt and pepper. In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the white and light green scallion parts, garlic and jalapeño. Cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.

Stir in the tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, then nestle the fillets, skin side up, in the sauce. Reduce to medium, cover and simmer for 6 to 8 minutes, or until the thickest parts reach 115°F to 120°F.

Using tongs, carefully peel off and discard the skin from each fillet, then use a spatula to transfer to serving plates flesh side up. If the sauce is watery, continue to simmer over medium-high until slightly thickened, 1 to 2 minutes. Off heat, stir in the mint and cilantro. Taste and season with salt and pepper. Spoon the sauce over the salmon, sprinkle with the scallion greens, drizzle with olive oil and serve with lemon wedges.


Salmon in a Spicy Garlic Tomato Sauce

And maybe aim the sprinkler system at your eyeballs. Because when your tongue meets this un.fa.lip.pin.ing.be.liev.able sauce, your sinuses are going to give you the bird.

I don’t want to scare you, but daaaaaaad GUM, this meal will punch you in the face. And I’m no sissy when it comes to spicy food. I actually like crying and twitching.

And salmon? Lightly seared and then poached in this rock your party sauce? Just stop it. It’s like a slab of omega 3s put on some high heels, a mini skirt and played you The Girl From Ipanema on VINYL.

If the ingredient list gives you hives, just lessen the heat here and there. But I really think you need to experience this in its full YOUHAVEGOTTOBEKIDDING-ness. Whoever over at Bon Appetit developed this recipe deserves a marriage proposal. And a new car.

Bon Appetit? More like Bon Appe-TIGHT.

Salmon in a Spicy Garlic Tomato Sauce:

* THIS JUST IN: I learned this morning from my friend in Mississippi that sugar and bread are the best ways to cut the heat. Not water. So if things get too out of hand for you, just plunge your head into a sugary bread bowl and you’ll be totes fine. Who knew?!

What it took for 2:

* 1 Tbs caraway seeds
* 8 Tbs. extra-virgin olive oil, divided
* 3 Tbs all-purpose flour
* 2 salmon fillets or steaks (if you can find them!)
* 6 cloves garlic, roughly chopped
* 1 serrano chili, roughly chopped (leave seeds in)
* 2 tsp smoked paprika
* 2 tsp ground cumin
* pinch of cayenne pepper
* pinch of ground cinnamon
* 2 Tbs tomato paste
* 2 Tbs fresh lemon juice
* 2 tsp sugar
* fresh cilantro for garnish

In a small skillet, toast the caraway seeds until they’re slightly darker in color and aromatic in scent, about 2 minutes. Let them cool a smidge, then grind them in a spice mill or small food processor. Set aside. (p.s. I tried my using my mortar and pestle, and those seeds wouldn’t budge. Hmmm)

Toss the flour in a shallow dish. Season the salmon with salt and pepper on both sides, then lightly dredge them through the flour, shaking off any excess.

Heat 2 Tbs oil in a cast iron or regular skillet, and sear the salmon until nice and browned, 2 minutes per side. Set them on a plate and wipe the skillet clean.

In a food processor, toss in the garlic, serrano chile, cumin, cayenne, cinnamon, paprika, caraway, and 2 Tbs oil. Blitz until the mixture becomes as paste-y as you can get it.

Back in the cast iron, heat up the last 4 Tbs oil over medium. Add the garlic paste and bloom for 30 seconds. Add the tomato paste and 1/2 cup water. Stir and mix and sniff. Add the sugar and lemon juice, stir stir. Toss in a pinch of salt and pepper. Simmer 30 more seconds. Omg.

Now, add the salmon fillets to the skillet, lower the heat to a light simmer, cover and let it cook for about 6 more minutes. The salmon will finish cooking as it absorbs the sauce.


Superfood salmon stir-fry

goodtoknow Nicole says, 'Just made this superfood salmon stir-fry - it's absolutely delicious. I didn't have oranges so I used a satsuma, but was still tasty' goodtoknow user Lindsay adds, 'Superb dish, easy to follow.'

Image credit: TI Media Limited

Recipe Summary

  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 cup packed fresh basil
  • 2 cloves garlic, minced
  • 1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
  • 4 skinless salmon fillets, 4 ounces each
  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup watercress leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and ground white pepper, to taste

Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed. Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.

Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.

Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.

Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade. Garnish with bell pepper and watercress mixture before serving.


Why This Recipe Works

  • It&rsquos quick and easy to make. The pork steaks don&rsquot need a lengthy brining, marinating, or cooking time, but it still turns out wonderfully juicy and delicious!
  • The nuoc cham dipping sauce is sour, salty, sweet, spicy, and super addictive! It pairs so perfectly well with the Vietnamese grilled pork steaks.
  • Seasoning the pork steaks with salt not only helps to flavor it, but it also tenderizes the meat.
  • It can be served as an appetizer with the nuoc cham sauce for dipping, or enjoyed as a main with the sauce poured on top and with salad and steamed rice on the side.
  • You can cook it on a grill-pan/griddle or cast-iron skillet on the stovetop, or on the BBQ grill.


Spanish Tuna Steaks with Spicy Tomato Sauce

"Here´s another classic Spanish dish that will knock your socks off, Spanish Tuna Steaks with Spicy Tomato Sauce. This is one of those dishes that stay with you forever. It´s super easy to make, has an insansly delicious flavor and it´s done in under 30 minutes. The perfect dish for a busy weeknight or weekend lunch, plus it´s gluten free and low carb. Traditionally this is served next to some roasted potataoes and a simple salad."

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.

Tags / Related Topics

Your Recently Viewed Recipes

Images from other cooks

Thanks for your comment. Don't forget to share!

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Wife Saver Casserolevideocam

This Wife Saver Casserole is given it's name for a few different reasons. This is a delicious, quick, and easy casserole that is&hellip See more Continue reading: "Wife Saver Casserolevideocam"

What's Hot

My Recipe Box (0) View »

Something worth saving?

Connect With Us


Our Newest Recipes & Articles

Free eCookbooks

Prime Publishing Food Group

© Copyright 2021 Prime Publishing, LLC. All rights reserved.

Sign In to Your Account

Sign In With One Of Your Social Accounts
Sign in using email and password

Register Now!

Forgot Your Password?

Images from other cooks

Share Your Images

Help others by adding images to this recipe. It's easy! Click here to start

Please sign into your account to add new images.

There are currently no images from other cooks.

Terms & Conditions

You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.

1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.

2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.

3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.

4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.

5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.

6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.

7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.

8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.

9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.

10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.

11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.

12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.

13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.

14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.

15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.

Sharing Your Own Images

You! Anyone who is a registered and logged in user.

Please share images that will help other visitors. For example:

  • Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
  • Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
  • Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.


©2021 CSC Brand LP. All Rights Reserved. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

Unfortunately, Campbell’s Kitchen no longer supports account login. If you have not logged into your Campbell’s Kitchen account within the past 2 years, your account information has been deleted. However, exciting news: We are working on a new and improved user experience!

If you have logged into the CampbellsKitchen.com site within the past 2 years, your account & its data is active in our systems and will be transferred over to Campbells.com within 30 days. On the new Campbells.com, you’ll be able to experience one site that features all of our products and your favorite recipes.

Keep an eye on our Campbell’s newsletter for more details! (Subscribe here)


Watch the video: Τηγανητά τορτελίνια με πικάντικη σάλτσα ντομάτας. FOOD VIDEOs (June 2022).


Comments:

  1. Jacob

    I apologize for interfering ... I am familiar with this situation. Ready to help.

  2. Wilmer

    brute force)

  3. Kazrashura

    I to you will remember it! I will pay off with you!

  4. Callahan

    just awesome !!!!))



Write a message