Food for Thought----Pan-Roasted Salmon and Tomatoes

Married nearly 25 years, Paul and I have this agreement, I cook it, he eats it. Honestly, he's not a fussy eater and has always been a fairly easy person to cook for. He has a few things he doesn't like (such as green vegetables) but I pretty much just ignore that and cook what I want to and with few exceptions, he eats it. Never much of a fish eater, over the years he has come to appreciate fish a little more and not just what he's dragged out of a lake and thrown into a pan. Here's one of our favorites.

Pan-Roasted Salmon and Tomatoes

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

Preparation:

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.

Yield: 4 servings Enjoy!


Image from Google Images