Homemade Salmon with Burst Tomato Sauce
- Yield 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Homemade Salmon with Burst Tomato Sauce is a salmon recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 salmon filets
- fine sea salt and freshly-cracked black pepper
- 1/3 cup olive oil, divided
- 2 pounds cherry or grape tomatoes
- 4 cloves garlic, pressed or finely minced
- 1/2 teaspoon crushed red pepper flakes
- 1/3 to 1/2 cup heavy cream (feel free to add more or less, to taste)
- 1/3 cup roughly-torn fresh basil leaves, packed
- 1 ounce freshly-grated Parmesan cheese, plus extra for sprinkling
Method
Leave the salmon. Salt the salmon filets generously with salt and pepper. Warm 1 tablespoon oil in a large non-stick skillet over medium-a hot burner. Set the salmon flesh-side-down in the skillet and sear, undisturbed, for 2-3 minutes or until the edges turn golden. Flip the salmon over and cook for 2 minutes more, until it is nearly cooked through. Move the salmon to a clean plate and keep nearby.
Burst the tomatoes. Tip in the remaining olive oil to the pan and reduce heat to medium. Tip in the tomatoes, garlic, crushed red pepper flakes and toss gently until evenly coated with the oil. Leave for about 10-15 minutes, stirring occasionally, until all of the tomatoes have burst and their juices have reduced to a sauce that is fairly thick. (After a few minutes of cooking, you can use a spoon to gently smash some of the tomatoes to release more of their juices, but the cook prefer to leave most of the to
Tip in the remaining ingredients. Gently mix in the heavy cream, basil, Parmesan, 1 teaspoon fine sea salt, and a few twists of black pepper until combined. Nestle the salmon filets into the sauce and continue cooking for 1-2 more minutes, or until the salmon is cooked through to your liking.
Salt Taste and season the sauce with extra salt, pepper and/or crushed red pepper flakes as needed.
Plate Plate while it is hot, garnished with extra basil and Parmesan, and enjoy!
