Tuscan Tomato Garlic Salmon
Healthy, simple to prepare and incredibly delicious, this Tuscan Tomato Garlic Salmon recipe is the perfect 30-minute meal.
Have you tried a white wine tomato sauce before? It has become a favorite here and we make it often with different types of fish. It goes well with the fattier fishes since the acid is a perfect complement and cuts the oil, but it also goes incredibly well with milder fish since it adds such a bold flavor. Trust us when we say, you want to make this meal. Seriously, this is a show stopper with perfectly balanced flavors and textures. The seared salmon fillets form a beautifully crisp crust, then you spoon over the silky sweet tomato garlic sauce, paired with the slightly bitter greens, and a little cauliflower rice to soak up the goodness, yeah, this dish has it all. We also highly recommend you have a good piece of crusty bread to the side so you don’t have to embarrassingly lick the plate. You’re welcome, in advance.
4 Sizzlefish Salmon fillets
2 TBSP Olive Oil
1 tsp Paprika
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
1 TBSP Unsalted Butter
1 Large Shallot, diced
5 Garlic Cloves, minced
1 Pint Cherry Tomatoes, sliced in half
1/2 cup Dry White Wine or Vegetable Broth
1/4 cup Fresh Basil, chopped
1 10-12 oz Package Riced Cauliflower
1 Large Head of Kale, roughly chopped
1 TBSP Olive Oil
2 Cloves Garlic, minced
Place 2 tablespoons olive oil in a large skillet, on medium-low heat. Season the salmon fillets with paprika, salt and pepper to taste.
Next, add the salmon fillets to the skillet and cook the salmon until golden brown on the seared side, then flip the fillets and sear until golden brown on the other side. The internal temperature should reach 145 degrees.
Remove the salmon fillets from the skillet and set aside while you cook the sauce.
While the salmon is cooking, heat the riced cauliflower as instructed on the package.
In a large high sided skillet, heat 1 tablespoon olive oil. Add the roughly chopped kale and 2 minced garlic cloves. Cook about 3-5 minutes or until crisp-tender.
In the skillet you cooked the salmon, add the butter to the hot skillet. When the butter is melted, add the chopped shallot and minced garlic to the pan.
Cook, stirring occasionally until the shallots are translucent. Next, add the chopped tomatoes and white wine or vegetable stock. Cook on medium heat for 3 – 5 minutes or until the tomatoes just start to become tender.
Add the freshly chopped basil and cook for 1 minute. Taste for to see if you need more salt and pepper.
When the sauce is ready, add the seared salmon fillets to the sauce. Gently coat the fillets with the sauce.
To serve, add kale to the plate, then spoon the riced cauliflower over the kale, gently lay the seared salmon fillet over the vegetables and spoon the sauce with tomatoes over the salmon.