Salmon with Olive Oil and Tomatoes

  • 08.14.10
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Salmon with olive oil and tomatoes. Hello everyone! I am back.  After what feels an extended vacation away from my kitchen, I am back.

For the past few weeks we have been so busy that dinner was always on the run, or out. I have to say, although I like the fact that I did not have to clean the kitchen, I got tired of eating out. It is easier for me to select a dinner menu for my family, than select a dinner from a menu.

Tonight a light salmon with an easy and most of all delicious sauce over it. Fresh tomatoes cooked with shallots and heavy cream, probably the best combination on my book.  First of all, remove all the seeds from the tomatoes as a result your sauce will be more dense and flavorful.  And since all the seeds contain most of the acidity, therefore the removal will not require too much seasoning to balance the dish. A chiffonade of basil ties all the flavors together well.

Finishing the salmon rather than on the stove top, as a result your fish will be tender.

Tonight a light salmon with a easy sauce. Ice cream for dessert is always a welcome in my family.  Affogato for me…..

Affogato al caffee. It would not be summer without ice cream. And who does not like a good strong cup of espresso?
This recipe is an Italian summer favorite. Almost all coffee shops and gelateria in Italy offer this sweet dessert,  A freshly brewed espresso, prepared in the Italian caffettiera preferably, thus poured over fresh vanilla ice cream. While the coffee is melting over the ice cream  therefore an absolutely delicious cream is formed. Most of all, heaven with each spoonful .

I also have tried it with chocolate and coffee ice cream and I do not know which one I prefer as they all are a pure delight to your palate.
Giangi
Tonight’s August 14, 2010 dinner:
Salmon with Olive oil and Tomatoes
Affogato Al Caffee

Fresh Roasted Salmon with Olive Oil
SALMON WITH OLIVE OIL AND TOMATOES
2 tablespoon extra-virgin olive oil
2 shallots, finely minced
4 medium tomatoes, peeled, cored seeded and chopped
½ cup crème Fraiche or heavy cream
Salt and pepper
4 salmon fillets, about 4 oz. each (I prefer skinless)
Salt
Fresh basil

Heat 1 tablespoon of oil in a small skillet over high heat. When the oil is hot but not smoking, add the shallots and sauté until soft, but not browned, 2 to 3 minutes.

Add the tomatoes and continue cooking until much of the liquid is gone, about 10 minutes. Reduce the heat to low and add the crème Fraiche. Season with salt and pepper. Warm the crème through and set aside.

Preheat the oven to 325ᵒ.

Brush the salmon with the remaining olive oil all over. Preheat a 12 inch dry skillet over medium heat. Add the salmon and cook the salmon for 2 minutes. Season with salt. Turn the salmon over and cook for 2 more minutes. Season again with salt.

Place the skillet in the oven and bake until the salmon is opaque through, about 5 minutes more.

To serve, mince the basil and stir into the sauce. Spoon several tablespoons of sauce in the center of a warmed dinner plate and place the salmon on top of the sauce. Serve warm immediately.

Affogato al Caffee

 

AFFOGATO AL CAFFEE
Vanilla Ice Cream
Very strong Italian coffee

Make the espresso. In a heat proof ice cream glass add 2 nice scoops of vanilla ice cream. When coffee is done, pour over ice cream. With a small spoon enjoy every bites of it …..

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