Salmon With Freshly Grated Tomatoes and Butter
Published July 11, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3large heirloom or beefsteak tomatoes (about 1¼ pounds), halved
- 4skin-on salmon fillets (6 to 8 ounces each)
- Salt and pepper
- 3tablespoons unsalted butter
- 6thyme sprigs, plus more for serving
- 2garlic cloves, grated
- Toast, for serving
Nutritional analysis per serving (4 servings)
541 calories; 36 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 43 grams protein; 846 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place a box grater in a medium bowl. Place the flat, cut side of each tomato half against the coarse side of the grater and grate the tomatoes in the bowl, stopping when you reach the tomato skin. Discard (or snack on) the tomato skins. You should have 1¾ to 2 cups of grated tomatoes.
- Step 2
Using paper towels, pat dry the salmon fillets. Season with salt on all sides.
- Step 3
In a 10- to 12-inch skillet over medium heat, melt the butter. Place the salmon fillets skin-side down and sear for 3 minutes, until the skin becomes crispy and easily releases from the pan. Flip the fillets and continue searing for 2 to 3 minutes, until a light crust forms.
- Step 4
Decrease heat to low to prevent the butter from burning. Transfer the salmon to a clean plate.
- Step 5
Carefully add the thyme sprigs, garlic and 1 teaspoon coarsely ground pepper to the skillet and cook for 1 minute, until fragrant. Be careful, the butter will splatter after adding the thyme; you may want to partly cover the skillet with a lid until the splattering stops.
- Step 6
Carefully pour the grated tomatoes in the skillet, season with salt and bring the mixture to a simmer. Decrease heat to medium-low and place the fish in the tomato sauce, skin-side down. Loosely cover the skillet with a lid and simmer for 10 to 15 minutes until the salmon is cooked through. The sauce will reduce slightly and go from a pinkish-red to an orange-red. Serve with toast and fresh thyme.
Private Notes
Advertisement
Comments
What a palaver. Put butter and thinly sliced garlic in pan. Heat until it sizzles. Add salmon, turn after a couple of minutes. Add can of crushed/chopped tomatoes. Add whatever herbs you like, salt and pepper (this could include hot peppers or hot smoked paprika). Cover and simmer for 5 minutes, no longer. Enjoy and hello from the UK.
I made this last night as written (maybe with a little extra garlic) with misgivings after reading the comments. I grated heirloom tomatoes (first time grating tomatoes) and it was so easy and the result was so worth it. It was sublime. It’s going into regular rotation in our house whenever tomatoes are at their peak.
i don't know what a palaver is, but I know that part of the point of this is the delicate flavor of barely cooked, fresh tomato. Notes: I doubled the garlic, left out the thyme and after searing the salmon, removed it and boiled down the tomato mixture *a lot*. And added *a lot* of salt. I put the salmon BACK in after a bit to poach it, once the sauce was reduced, but then took it out again to boil it down more and concentrate the flavor further.
Delicious! I was surprised at how easy grating the fresh tomatoes & garlic was. Added extra garlic & used fresh dill & basil in lieu of thyme. Also, simmered seared/cooked salmon in sauce for a much shorter period than recipe states, as I think that would have resulted in overcooked salmon but cooking the salmon in the grated tomatoes does add additional flavor. Served with rice and corn - a carb bonzana! And sauteed zucchini that was sauteed in so much olive oil as to remove any virtue.
This is a seasonal recipe that is brilliantly delicious with peak season tomatoes. I made this yesterday also grated in 1/2 of the fresh onions that are available at the same time the tomatoes get really good. Searing the salmon and adding it back to the sauce to finish cooking gives the best flavors.
I just made this but had soft shell crabs that needed to be cooked instead of salmon. It was delicious. I doubled the garlic, left out the thyme, and covered the soft shell crabs with summer basil. I love when NYTimes cooking posts the perfect recipe for what I have in the fridge