Pan-Roasted Salmon and Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds salmon steaks, about 3/4 inch thick |
2 tablespoons all-purpose flour |
2 tablespoons olive oil |
1/2 teaspoon kosher salt |
freshly ground black pepper |
2 14 1/2-ounce cans diced tomatoes |
2 garlic cloves, minced |
2 tablespoons chopped fresh basil |
Directions:
1. Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low and return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife. Remove the fish to a platter and cover loosely with foil to keep warm. Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes.
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