Salmon with Tomatoes
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
14
minutesThis is a delicious recipe. We grilled the fish instead of using a saucepan but if you don’t want to grill, I would use a grill pan. It makes the fish so much better. I love the Asian flavors in this with the tomatoes and fish. It really is a wonderful dish with fantastic flavors. Serve with Jasmine rice and saute of baby Bok Choy.
Ingredients
Four 6 oz skinless salmon fillets
Kosher salt
5 garlic cloves, minced
1 2 inch piece of ginger, skinned and grated
1/3 cup soy sauce
2 Tablespoon mirin
2 teaspoons toasted sesame oil
2 Tablespoons butter
1 1/2 lbs mixed small tomatoes (if large cut in half)
1 bunch green onions
Directions
- Preheat oven to 400. On a grill pan, rub avocado oil and sprinkle with kosher salt. Set aside. Season salmon with salt and fresh ground pepper.
- In a saucepan, combine garlic, grated ginger, soy sauce, 2 Tablespoons butter, 2 Tablespoons mirin, and 2 teaspoons toasted sesame oil over medium heat. Once everything is combined, add the tomatoes.
- Place the grill pan in the oven for 5 minutes, then add the fish to the prepped hot pan. Let the fish cook about 8 minutes.
- Bring the pan with the tomatoes to a simmer and cover and until reduced and almost syrup like.
- Cut the green onions, pale and green parts only(not white parts) into 2-3 inch pieces. Cut into matchsticks. Let soak in ice water to ensure they are clean.
- Serve the salmon with rice and the tomatoes and the green onions as garnish.
