Hubby had an opportunity to go fishing in Northern BC this past July. He had an awesome time spending three days on the water and catching salmon and halibut. It was really exciting when the box of fish came and we saw all the little packages of salmon – fresh, smoked and candied, as well as the white fish.
Since then, I’ve been on a mission to find as many tasty fish recipes as I can. We had the opportunity on Q’s birthday to feed our family with a great big salmon. We had seen Michael Smith make a pan rushed salmon with three tomatoes on his show and knew we had to try it out.
This was a simple dish that came together very quickly. The final cooking of the fish in the tomatoes resulted in a tasty, juicy fish. I was able to do the tomato part ahead of time and place it in a roaster so that the final cooking could be done in the oven. This will be one recipe that we will be going back to again.
Pan Rushed Salmon with Three Tomatoes
Adapted from Chef Michael’s Kitchen
1 large salmon
2 TB minced garlic
1 onion, diced
1 can, whole tomatoes
2 pints cherry tomatoes
1/2 cup sundried tomatoes
Heat a 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.
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, salt & pepper. Bring
the works to a simmer and cook gently, 2 or 3 minutes. Place the tomato mixture in a roasting pan and place the fillets on top of the sauce. Cover tightly and place in a 350 degree oven for 15 minutes.