Frozen salmon is convenient but can be a huge pain when you forget to thaw it ahead of time. Enter this recipe for simmered frozen salmon, in which you gently cook frozen salmon (yep, without defrosting!) in a spicy homemade tomato sauce until it’s practically melt-in-your-mouth tender.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper flakes
- 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
Instructions
- 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 and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 416 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 70 mg |
| Sodium | 613 mg |
| Serving Size | 1 of 4 servings |
| Calories | 416 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 70 mg |
| Sodium | 613 mg |
Reviews
Very tasty. I used chicken broth in place of water. Sauce was very flavorful. Next time, I will use more red pepper flakes and stir a little flour into the tomato paste to make more of a roux to thicken the sauce.
I used sockeye salmon and replaced the water with Chardonnay. A good basic recipe that comes together quickly and with little mess. Served over fregula sarda.
Very good. Tried it with tilapia, almost as good. I think any good white fish might work. Great quick night meal.
Very tasty salmon