Tomatoey Simmered Frozen Salmon

Frozen salmon is convenient but can be a huge pain when you forget to thaw it ahead of time. Enter this recipe for simmered frozen salmon, in which you gently cook frozen salmon (yep, without defrosting!) in a spicy homemade tomato sauce until it's practically melt-in-your-mouth tender.
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
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1/4 cup olive oil

4 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 pound cherry tomatoes

1 teaspoon red wine vinegar

Four 4- to 5-ounce frozen skinless salmon fillets


  1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
  2. Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes. 
  3. Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over. 
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