Butter Poached Salmon with Warm Tomato Relish

Another delicious looking salmon recipe from everydaypaleo.com. The relish sounds amazing!

Butter Poached Salmon with Warm Tomato Relish

Tomato Relish:

1 small red onion, sliced
2 medium tomatoes, diced
¼ cup kalamata olives, sliced
3 tablespoons capers
2 tablespoons grass fed butter (you can get this at Trader Joe's. Brand is called Kerrygold)
Fresh ground pepper to taste

In a small saute pan melt the butter over medium heat, add the onions and cook until the onions begin to caramelize.  Add the remaining ingredients and cook for another 2-3 minutes, remove from heat and set aside.  The relish is enough for at least 5 filets.

Salmon:

(This is how to cook one filet, obviously if you are cooking more than 1, you will use 2 tablespoons of butter per filet)
1 salmon filet, skin on
2 tablespoons of butter per filet
Sea salt and black pepper

Preheat oven to 350. Generously season both sides of the filets with salt and pepper. Melt the butter in a small oven proof saute pan until the butter is hot enough to sizzle when you place the fish in the pan.  Place the fish in the hot butter, skin side down.  Let it cook for about 3 minutes.  Start basting the salmon with the melted butter (I just used a spoon to pour the melted butter repeatedly over the salmon.)  Continue to bast the salmon for approximately 4 minutes.  Finish the salmon in the preheated oven for another 6-8 minutes, dependent on the thickness of desired doneness of your fish.

Top the salmon with a big scoop of the tomato relish and enjoy!

Roasted Curry Salmon with Tomatoes

For some reason I was compelled to buy grape tomatoes at TJ's last night. There were so many, they must have just gotten a shipment in. I don't even know what they taste like, honestly. I was gonna put them in my scrambled eggs... and then I found this recipe. It was meant to be, right?

There are so many ways to cook salmon, that's why I love it so much. You can have a completely different meal using the same fish and it's so quick and easy to make. Prepare, pop it in the oven and then go do laundry, hop in the shower, check PCF's blog, read an article about the paleo diet, whatever. So... pick some grape tomatoes up from TJ's and try this recipe out, I'm sure it's delish!

Roasted Curry Salmon with Tomatoes

1 pint grape tomatoes

1 tablespoon olive oil

kosher salt and black pepper

1 1 1/2-pound skinless salmon fillet

2 teaspoons curry powder

1/4 cup torn fresh basil

Heat oven to 400º F. 

Meanwhile, on a rimmed baking sheet, toss the tomatoes, oil, and ¼ teaspoon each salt and pepper.

Nestle the salmon among the tomatoes. Season with the curry powder, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until opaque throughout, 15 to 18 minutes.

Sprinkle with the basil and serve! 

Slammin' Salmon

I came home after doing tonight's WOD and I'll just say it... dumbell squat snatches make me HUNGRY!! To my luck, my lovely roommate had prepared some salmon from Trader Joe's using this recipe. It was so delicious that I had to share it with you. Also, to YOUR luck, Whole Foods is having a 3 day sale on Wild Caught Coho Salmon Fillet. 

Three Day Sale
February 25th through February 27th only!

Wild Caught Coho Salmon Fillet
Sale $9.99/lb (Reg $15.99/lb)Save $6/lb

 

It's the perfect weekend to try this recipe. You won't regret it, I promise. 

Slammin' Salmon 

Ingredients:

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon  

Directions:

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.Preheat oven to 375 degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.