Ingredients
- 6 8-ounce salmon fillets
- 1 cup cold-pressed extra-virgin olive oil
- 6 8-ounce salmon fillets
- 1 cup cold-pressed extra-virgin olive oil
- 3 clove minced garlic
- 3 teaspoon lemon juice
- 2 tablespoon olive oil
- 6 8-ounce salmon fillets
- 1 cup cold-pressed extra-virgin olive oil
- 3 clove minced garlic
- 3 teaspoon lemon juice
- 2 tablespoon olive oil
- 1 cup tomato paste
- 1 cup water
- 2 cup vine-ripened tomatoes finely diced
- 6 tablespoon olive oil
- 3 tablespoon shallots diced
- 3 clove minced garlic
- 3 tablespoon cumin
- 2 tablespoon brown sugar
- 2 tablespoon grated parmesan cheese
- 6 tablespoon leaves coarsely chopped cilantro
Preparation
Baking Directions:
Preheat oven to 425 degrees F.
In small bowl, stir together olive oil, garlic and lemon for rub.
Salt and pepper both sides of salmon fillets.
In a large saute pan over high heat, warm the oil until very hot.
Add the salmon and sear on skinless side for 1 1/2 minutes, reduce heat to medium and continue searing for 1 1/2 minutes.
Flip and sear opposite side for 30 seconds.
Put fillets on a sheet pan and rub with olive oil, garlic and lemon mixture.
Cook in oven on 425 degrees for 6 minutes.
For salmon sauce: In a saute pan, heat oil on low to medium heat.
Add shallots.
Cook on low to medium heat for 30 seconds, add garlic and cook for 30 seconds or until softened and translucent.
Add diced tomatoes, salt, pepper, and cumin.
Simmer for 2 minutes on low heat while stirring.
Add tomato paste, 1 cup of water; and brown sugar, bring to a boil for 6 minutes, stirring occasionally.
Use hand mixer to smooth out sauce.
Add Parmesan cheese, cilantro and salt and pepper to taste.
