Tonight I made a dish that literally shocked me at how easy it was to make and amazing it tasted.
There a lot you can do with this. We served it with a Caesar salad. But it would be amazing with buttered pasta or rice. Mmmm. Enjoy
Tomato Simmered Salmon
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Harissa (or more if you like heat!)
- 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
- 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, Harissa and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the mixture 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.