Grilled Salmon with Melted Tomatoes

Name: Grilled Salmon with Melted Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 kilograms ripe beefsteak tomatoes, cored and coarsely chopped; 10 jalapeños, thinly sliced crosswise and seeded; 6 Tbsps extra-virgin olive oil, plus more for rubbing; 10 servings Freshly ground pepper; 2 kilograms salmon fillet in one piece, with skin; 10 servings Salt

Grilled Salmon with Melted Tomatoes might be just the main course you are searching for. This recipe makes 10 servings with 401 calories, 42g of protein, and 22g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. It is perfect for The Fourth Of July. 1 person found this recipe to be delicious and satisfying. A mixture of salmon fillet in one piece, jalapeños, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large, deep skillet, heat the 6 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the jalapeos in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapeos to a plate.

Equipment you will use

Slotted Spoon

Add the chopped tomatoes to the skillet and cook over high heat until they release their juices, about 4 minutes. Using a slotted spoon, transfer the tomatoes to a large bowl. Boil the tomato juices over high heat until thickened, about 8 minutes, adding any accumulated juices from the bowl. Return the tomatoes to the skillet and season with salt.

Ingredients you will need

Tomato

Salt

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Meanwhile, light a grill.

Equipment you will use

Grill

Spread out a double layer of heavy-duty aluminum foil that's 12 inches longer than the salmon fillet. Set the salmon in the center of the foil, skin side up, and rub it with olive oil. Using the short ends of the foil as handles, carefully set the salmon on the grill. Cook over moderate heat for 6 minutes.

Ingredients you will need

Salmon

Olive Oil

Spread

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Grill

Transfer the salmon to a work surface. Carefully flip the salmon fillet onto a fresh double layer of foil so it is skin side down. Season with salt and pepper. Return the salmon to the grill and cook over low heat until the salmon is just opaque throughout, about 10 minutes longer.

Ingredients you will need

Salt And Pepper

Salmon

Equipment you will use

Grill

Aluminum Foil

Spoon the tomatoes and their juices onto a long serving platter. Using 2 long spatulas, carefully slide the salmon filet onto the tomatoes, leaving the skin behind, if desired. Top the salmon with the jalapeos and serve.

Ingredients you will need

Salmon

Tomato

Equipment you will use

Spatula

Equipment

Ingredients

Servings:

2kilograms

ripe beefsteak tomatoes, cored and coarsely chopped 10

jalapeños, thinly sliced crosswise and seeded 6Tbsps

extra-virgin olive oil, plus more for rubbing 10servings

Freshly ground pepper 2kilograms

salmon fillet in one piece, with skin 10servings

Salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.