Recipes » Dinner » Seared Salmon with Tomato Shallot Cream

Seared Salmon with Tomato Shallot Cream

Salmon can be super. Or super dry. Super lifeless. Super fishy. Super blah.

Sear Salmon with Tomato Shallot Cream is super good. Dare I say dangerously delicious.

Sear salmon in a pan with a bit of butter and olive oil until golden, and lay gently and blissfully on a bed of delicate matchstick veggies. Let the salmon and veggies soak up every droplet of tangy, rich, acidic, sumptuous tomato shallot cream.

I could go on and on about why this dish is so amazing, but let’s just cut to the chase. Read the ingredients, buy them, and find stomach ecstasy.

 

 

 

Makes: for 4 people

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

The Ingredients

4, medium salmon fillets

2 large handfuls yellow and green beans

1 bunch of Swiss Chard

1 dozen cherry tomatoes, cut in half

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1 shallot, minced

2 tablespoons tomato paste

1/3 cup cream

3 tablespoons white wine vinegar

1 teaspoon freshly chopped tarragon

All-purpose flour, to dredge

Salt and pepper

 

 

 

The Steps

Preheat oven to 350 degrees.

For veggies: blanch green beans by boiling until al dente (about 3-5 minutes), then immediately soaking in ice water. Remove from ice water and cut into 2 inch pieces.

Cut off Swiss chard stems and julienne stems into 2-inch long, thin pieces. Set aside separately from about 2-3 torn Swiss chard leaves.

For salmon: Lightly dredge salmon in flour, dusting off excess flour and sprinkling both side with salt and pepper. In a nonstick pan over medium heat, add butter and 1 tablespoon olive oil. Add salmon skin side down and sear for about 3 minutes, until light golden. Flip and sear other side for about 1 minute. Remove from pan and place in oven for 9-11 minutes, or until medium.

For sauce: While salmon is in the oven, add about 1 tablespoon olive oil and shallot. Let simmer while stirring for about 1 minute. Add vinegar, tomato paste, and cream. Stir until combined. Add ¾ cup water, stir, and let reduce until sauce slightly thickens, for a few minutes.

Add Swiss chard stems, blanched green beans, and tomatoes. Cover and let simmer for 2 minutes, stirring after 1 minute. Add tarragon and Swiss chard leaves. Toss until wilted. Taste sauce to make sure there’s a slight “kick” from the vinegar, and add a splash more if necessary.

Plate immediately with shallot tomato cream and veggies on bottom, and salmon on top.  

 

 

 

The Steps with Pictures

Preheat oven to 350 degrees.

For veggies: blanch green beans by boiling until al dente (about 3-5 minutes), then immediately soaking in ice water. Remove from ice water and cut into 2 inch pieces.

Cut off Swiss chard stems and julienne stems into 2-inch long, thin pieces. Set aside separately from about 2-3 torn Swiss chard leaves.

For salmon: Lightly dredge salmon in flour, dusting off excess flour and sprinkling both side with salt and pepper. In a nonstick pan over medium heat, add butter and 1 tablespoon olive oil. Add salmon skin side down and sear for about 3 minutes, until light golden. Flip and sear other side for about 1 minute. Remove from pan and place in oven for 9-11 minutes, or until medium.

For sauce: While salmon is in the oven, add about 1 tablespoon olive oil and shallot. Let simmer while stirring for about 1 minute. Add vinegar, tomato paste, and cream. Stir until combined. Add ¾ cup water, stir, and let reduce until sauce slightly thickens, for a few minutes.

Add Swiss chard stems, blanched green beans, and tomatoes. Cover and let simmer for 2 minutes, stirring after 1 minute. Add tarragon and Swiss chard leaves. Toss until wilted. Taste sauce to make sure there’s a slight “kick” from the vinegar, and add a splash more if necessary.

Plate immediately with shallot tomato cream and veggies on bottom, and salmon on top.  

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