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    Home » Dinner

    Salmon in Tomato Sauce

    Published: Feb 26, 2021 · Modified: Mar 15, 2023 by Megan

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    Salmon in tomato sauce is made with a thick tomato stew that you cook the salmon in, then served over a big bowl of rice. This tomato mixture is so good and pairs perfectly with salmon and rice to make a quick flavorful meal with minimal effort. 

    Salmon Tomato Rice bowl this recipe

    If you've ever had Shakshuka, you know how cooking food in a quick tomato stew makes any meal a million times better. This Salmon tomato rice dinner makes for the perfect weeknight dinner!

    This recipe was inspired by Milk Street Tuesday Night Cookbook's Salmon Charimeg recipe. I added more garlic (but don't worry, it's not too much), changed the cooking method, added sweet paprika and caraway seed, and omitted the mint.

    Do you want to add more salmon to your diet? 🧐 Check out my post on 5 Ways to Cook Salmon for inspiration!

    Salmon Tomato Rice bowl

    TRICKY BITS

    Since the salmon's cooking time varies, and not all canned diced tomatoes are the same, the tomato sauce's consistency might change once the salmon is done cooking. If the sauce is too watery, cook it over medium-high until it thickens slightly. If the sauce is too thick, you can add 1 tablespoon of water until you get the desired consistency for this Salmon Tomato Rice Dinner.

    OTHER VARIATIONS

    Up the Heat- Add an extra jalapeno and top with red pepper flakes to add more spice to your Salmon in Tomato Sauce.

    Tex Mex Vibes- Top with cilantro and lime juice to brighten up the dish

    Other Fish- You can make this with any fish. I would stick with a mild fish like a cod or Mahi Mahi. I tried this at first with tuna steaks, and it wasn't bad, but salmon tasked to much better. 

    I hope you love this Salmon in Tomato Sauce recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

     

    ❤ Recipe

    Salmon Tomato Rice bowl

    Salmon in Tomato Sauce

    4 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 Servings
    Author: Megan
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    Ingredients
      

    •  
    • 1 tablespoon olive oil
    • 4 green onions thinly sliced, dark and light parts separated
    • 4 medium garlic cloves sliced
    • 1 jalapeno seeds removed and diced
    • 2 teaspoon ground coriander
    • 2 teaspoon cumin
    • 2 teaspoon sweet paprika
    • 2 14.5 oz can petite diced tomatoes do not drain
    • ½ teaspoon salt
    • 4 6 oz salmon fillets 1-1.5 inches thick
    • Lemon wedges
    • Rice to serve with

    Instructions

    • In a large skillet over medium heat add oil. Once it starts to shimmer add the light parts of the  green onion, garlic, and jalapeño to the skillet. Cook until it begins to soften, about 2 minutes. Then Mix in coriander, cumin and paprika. Cook for 30 seconds. Stir in diced tomatoes, ½ teaspoon salt. Bring to a simmer, then reduce to medium-low.
    • Nestle salmon skin side down in the sauce. Salt the salmon, then cover the skillet with a lid. Cook for 10 to 13 minutes, or until the thickest parts reach 145°F. 
    • Transfer salmon to a plate with rice. You can peel off the skin here if you want. Spoon the sauce over the salmon and sprinkle with the remaining green onions. Serve with lemon wedges.

    Notes

    If your fish is more than 1-1.5 inches thick it will take longer to cook. 
    If the sauce is watery, cook it over medium-high until it thickens slightly. If the sauce is too thick, you can add 1 tablespoon of water until you get the desired consistency
    Don't know what to make this week?Join the email list & get a free e-book: Easy Dinners for Lazy Nights

    The recipe was adapted from Milk Street Tuesday Night cookbook's Salmon Charimeg recipe.

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