Salmon in Tomato Sauce
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.
Servings 4 Servings
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