Tomatoey Simmered Frozen Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 416
- Total Fat
- 31
- Saturated Fat
- 6
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 28
- Cholesterol
- 70
- Sodium
- 613
- Total: 30 min
- Active: 10 min
Ingredients
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
Directions
- 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.
- 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.
- 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.