EK…the sauce my friend had last night was a light cream tomato sauce…and was terrific.
What is your issue with tomatoes and salmon? I have a couple of really good salads using salmon and tomatoes.
Here is another option for the OP.
Cut an English cucumber into cubes. Mix in a little box of grape tomatoes. Mix in chunks of salmon. Toss with a light balsamic vinegrette. Top with Gorgonzola cheese (or feta if you prefer). Delicious!!
My kids like baked salmon with a breadcrumb topping. Usually I just mix salt, pepper, olive oil, garlic powder, dried thyme or basil, and lime into the breadcrumbs.
I don’t have " issues", with tomatoes,
I just like other things better.
H also does not like cooked tomatoes. I don’t think much of greenhouse tomatoes and mine are far from ripe!
He was also raised on Scandinavian food. ( white bread, white fish, white sauce, potatoes etc)
If I had enough left over to make a salad, I would use tomatoes, although I also make green salads without, and use greens, jicama, citrus ( grapefruit) green onions, and maybe chickpeas.
I bought some mango/pineapple salsa (actually was chunky, more like pico de gallo) last week at Whole Foods and put it on top of white fish. DH LOVED it.
I loved cooked tomatoes and note that with cooking, a very healthy substance is released into the broth. Can’t remember what it is at this second, but I love tomatoes any way they come.
^Lycopene
I use overcooked salmon to make salmon patties and serve with some sort of tartar or remoulade sauce. When I add capers to the patties it makes it even better.
Yum…salmon patties!!
I use a little Maggi sauce (imported from Germany, not China) and a little bit Bear Can Chicken powder.
http://en.wikipedia.org/wiki/Maggi
I don’t add other stuff on the salmon because it will make it look watery. I don’t use oil because salmon already has a lot of oil.
I usually broil at 450 degree between 7 and 12 minutes (depending on the thickness). I flip the salmon over after 4-5 minutes and watch it until it has the appealing look.
I cook mushroom, small tomato, and asparagus on a separate tray or on a separate piece of aluminum foil.
I slightly boil broccoli, carrot, and never put them on the grill.
Okay…I grill my salmon with lots of…butter. Never any leftovers.
Your leftover salmon sounds delicious!
I’m actually lousy at cooking fresh fish, usually overcook it. (Loved when we lived in CA and had some fav restaurants for wood grilled fish.) But can make a great mango coulis with red onions.
Forget the fish, I now take fish pills. Too complicated. :))
@DrGoogle if you can turn on the oven to 400, and put the salmon in for 20-25 minutes, you can have beautifully cooked salmon every time. Pioneer woman. Look it up. And @busdriver11 yup, butter and cream in everything of hers. I guess that’s why I love her so. Gotta limit my PW recipes to once a week or so!
I love that link to Pioneer Woman, plan to do more cooking when I retire. I hate to heat up the whole house so I don’t use my oven much. Crockpot is my choice of cooking platform. For salmon, I have been pan fried mine, I love crunchy salmon on the outside. Any leftovers I made salmon roll with seaweed.
I wish I had enough counter space for a small toaster oven, @DrGoogle . We will soon be empty nesters, and I don’t like heating up the house with the oven either. Especially for such small quantities.
@ @DrGoogle Try this this week:
http://www.foodnetwork.com/recipes/oven-baked-salmon-recipe.html
or this:
http://www.thekitchn.com/how-to-cook-salmon-in-the-oven-cooking-lessons-from-the-kitchn-204559
we live in an area with very few interesting restaurants , but once in awhile, I come across something I just have to copy. Usually a side dish. I made haricot vert ( french green beans ) with a tiny bit of butter, and fresh tarragon…turned out great !
This was an idea stolen from sugar snap was with fresh tarragon.
I just got back from Whole Foods and got some nice looking wild sockeye salmon and wild halibut. I’m going to try that Pioneer woman recipe for the salmon, for both of those (minus the capers, I can’t stand those). It looks very good, and made with olive oil. I think I’ll sub sweet potatoes for the fingerling potatoes, too. Maybe with the right ingredients and a great recipe, even I can cook!
@busdriver11, please do a review of the salmon dish. I’m very interested to see how that technique works!
I’ll let you guys know, Nrdsb4. Cuz if I can make it taste good, ANYONE can do it!
Wild halibut sounds good, what are you going to do with it? Bake?