Best 6 Salmon With Tomato Shallot Sauce Recipes

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Calling all seafood lovers! Prepare to tantalize your taste buds with the delectable Salmon with Tomato Shallot Sauce, a culinary masterpiece that combines the richness of salmon with a flavorful tomato-shallot sauce. This article presents a collection of carefully curated recipes, each offering unique variations to suit diverse preferences.

1. **Classic Salmon with Tomato Shallot Sauce:**

- Indulge in the timeless combination of salmon fillets, sautéed shallots, and a luscious tomato-based sauce.
- This classic recipe presents the harmonious balance of tangy tomatoes, savory shallots, and tender salmon, resulting in a dish that is both elegant and comforting.

2. **Creamy Salmon with Tomato Shallot Sauce:**

- Elevate the classic recipe with a creamy twist, achieved by adding a velvety combination of cream and white wine.
- The creamy sauce envelops the salmon, creating a luxurious and indulgent experience.

3. **Mediterranean Salmon with Tomato Shallot Sauce:**

- Embark on a culinary journey to the Mediterranean with this recipe, where sun-dried tomatoes, olives, and capers add vibrant flavors to the sauce.
- Experience the enchanting blend of tangy tomatoes, briny olives, and aromatic capers, complemented by the delicate flavor of salmon.

4. **Spicy Salmon with Tomato Shallot Sauce:**

- Ignite your taste buds with this fiery version of the dish, featuring a spicy tomato-shallot sauce.
- Crushed red pepper and cayenne pepper bring a delightful warmth to the sauce, creating a dish that is both flavorful and exciting.

5. **Salmon with Tomato Shallot Sauce and Roasted Vegetables:**

- Treat yourself to a wholesome and hearty meal with this recipe, which pairs salmon and tomato-shallot sauce with a medley of roasted vegetables.
- Colorful and nutritious vegetables, such as broccoli, carrots, and zucchini, add a delightful crunch and vibrancy to the dish.

6. **Salmon with Tomato Shallot Sauce and Quinoa:**

- Opt for a healthier alternative with this recipe, where quinoa replaces traditional rice or pasta.
- The fluffy quinoa provides a protein-packed base for the succulent salmon and flavorful sauce, creating a satisfying and nutritious meal.

Here are our top 6 tried and tested recipes!

SALMON & MELTING CHERRY TOMATOES



Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
  • Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
  • Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

ROASTED SALMON WITH SHALLOT GRAPEFRUIT SAUCE



Roasted Salmon with Shallot Grapefruit Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10

4 skinless salmon fillets, 5 to 6 ounces each
1/4 teaspoon salt, plus more for seasoning
2 ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon freshly grated ginger
2 1/2 teaspoons honey
Pinch cayenne pepper
2 teaspoons lemon juice
2 tablespoons thinly sliced basil leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
  • While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
  • In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.

Nutrition Facts : Calories 345 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 29 grams

20-MINUTE CREAMY TOMATO SALMON SKILLET



20-Minute Creamy Tomato Salmon Skillet image

Salmon fillets cook quickly and are coated with a delicious creamy sauce made with tomatoes, zucchini and Italian seasoning. This easy salmon dinner is sure to become a new weeknight favorite the whole family will love. The best news: you can get this meal on the table in 20 minutes flat.

Provided by Carolyn Casner

Categories     Healthy Salmon Fillet Recipes

Time 20m

Number Of Ingredients 12

1 ¼ pounds salmon fillet, skinned and cut into 4 portions
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
2 tablespoons olive oil, divided
1 medium zucchini, halved lengthwise and thinly sliced
½ cup chopped onion
⅓ cup dry white wine
1 (15 ounce) can no-salt-added diced tomatoes
2 ounces cream cheese, cut into cubes
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ cup chopped fresh basil

Steps:

  • Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and continue to cook until opaque in the center, another 2 to 3 minutes. Transfer to a plate.
  • Meanwhile, add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.

Nutrition Facts : Calories 366 calories, Carbohydrate 10 g, Cholesterol 92 mg, Fat 21 g, Fiber 2 g, Protein 30 g, SaturatedFat 5 g, Sodium 263 mg, Sugar 5 g

BROILED SALMON WITH TOMATO CREAM SAUCE



Broiled Salmon With Tomato Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups frozen lima beans
1 1/2 cups frozen peas
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
4 6-ounce center-cut salmon fillets (preferably wild)
1 medium shallot, minced
2 tablespoons white wine vinegar
2 tablespoons tomato paste
1/4 cup heavy cream
1 tablespoon chopped fresh tarragon, parsley or dill

Steps:

  • Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture.

Nutrition Facts : Calories 483, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 143 milligrams, Sodium 413 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 45 grams

SALMON WITH ARUGULA, TOMATO AND CAPER SAUCE



Salmon with Arugula, Tomato and Caper Sauce image

Categories     Fish     Tomato     Broil     Low Carb     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Arugula     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 pound plum tomatoes, seeded, chopped
3/4 cup lightly packed chopped fresh arugula, basil or Italian parsley
1/2 cup olive oil
1 shallot, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
4 6-ounce salmon fillets
Olive oil
Lemon wedges

Steps:

  • Combine first 6 ingredients in medium bowl. Season with salt and pepper.
  • Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

SALMON AND TOMATOES IN FOIL



Salmon and Tomatoes in Foil image

Here is a simple recipe for salmon prepared en papillote (a fancy name for "in paper," though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up - you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages - though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces; if carrots, you'd have to parboil them.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons extra virgin olive oil
1 1/2 to 2 pounds salmon fillet, cut crosswise (4 pieces)
12 cherry tomatoes, sliced in half
Salt and pepper
16 basil leaves

Steps:

  • For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
  • When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
  • Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 1 gram

Tips:

  • Choose the freshest salmon you can find. Fresh salmon will have a vibrant pink color and a firm texture. Avoid salmon that is dull in color or has a slimy texture.
  • Use ripe tomatoes for the sauce. Ripe tomatoes will be red and juicy, and they will add a lot of flavor to the sauce. Avoid tomatoes that are green or have brown spots.
  • Don't overcook the salmon. Salmon is a delicate fish that can easily be overcooked. Cook it until it is just cooked through, or about 5 minutes per side.
  • Serve the salmon immediately with the tomato shallot sauce. The sauce will keep the salmon moist and flavorful.

Conclusion:

This salmon with tomato shallot sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked to perfection and the sauce is flavorful and light. Serve it with your favorite sides, such as rice, potatoes, or vegetables.

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