Photo: Braised Salmon Recipe
Ingredients
- 4 (6 to 8-ounce) salmon fillets
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 cups sliced red bliss potatoes
- 2 cups diced plum tomatoes
- 3/4 cup sliced carrots*
- 3/4 cup sliced celery*
- 3/4 cup sliced fennel*
- 3/4 cup sliced onions*
- 1 tablespoon saffron
- 1 tablespoon tomato paste
- 1 quart shrimp or lobster stock
- Variety of fresh herbs, for seasoning
- * Any other firm vegetable could also be used
Directions
Preheat oven to 375 degrees F.
Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By jbuletti
on January 01, 2013
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This is a super easy versatile dish.I made it for a dinner party of 8ppl and it allowed me to spend time with my guests and minimal time cooking. I modified with fennell and onion as the veggie and chicken broth instead of shrimp/lobster broth. I used just one small can of broth (about 2 cups. I also cooked the veggies FIRST because salmon tastes fishier the longer it is heated (so it should be cooked and served immediately. I will be a bit heavier handed with the herbs next time.
By jimwilkins
Virginia
on November 25, 2012
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Excellent! We reduced the veggie sauce some before putting it in the oven. We also used seafood stock. For us, for an 8 oz. portion of salmon, 10 minutes did it.
By kmhemsley_9142210
Baltimore, MD
on October 08, 2009
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I made this dish for friends and was immediately struck by the "restaurant quality" flavors. It's easy (love one pot dishes, especially in the Fall and Winter. I substituted clam juice for the lobster stock and also added a little more tomato paste (just because I can't find the tube and hate waste. The dish lends itself to improvising so not to worry!
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