For the sauce, we borrow from Colombia’s take on guacamole - spiked with both lime juice and vinegar as well as fresh chilies - to create an easy, no-cook sauce for the fillets.

Requiring just 30 minutes and one roasting pan, this recipe for baked salmon with a creamy burst tomato sauce is perfect for ...

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8 - Spoon the sauce on to warmed plates and put the salmon, skin side up in the center of each plate. 9 - Garnish with sprigs of tarragon. Poached Salmon - click for recipe » ...

Broil salmon 3-4 minutes or until topping is spotted brown. Spoon sauce on heated dinner plates or shallow bowls, tilting to coat bottom evenly. Top with salmon and garnish with thyme sprigs and ...

Slow-Roasted Salmon With Fresh Chile-Tomato Sauce. 45 minutes. Serves 4 to 6. Ingredients. 1 skinless side of salmon (2 to 2 ½ pounds) ¼ cup olive oil, plus more ...

serves 4 {} 4{} 6 to 8-ounce wild caught salmon filets Microgreens for garnish 24 to 30 spears asparagus, grilled {} For the smoked tomato sauce: 10 Roma tomatoes, cut in half lengthwise 2 t ...

2 tablespoons olive oil, plus 1-2 quarts for poaching; 2 tablespoons finely chopped tarragon, plus extra for garnish; 1 small shallot, minced; 1 whole canned tomato, roughly chopped ...

In a large saucepan over medium-high, heat 3 tablespoons of the oil. Add the yellow onions and saute until translucent, about 7 minutes. Add the garlic and pearl onions, then reduce heat to medium ...

In a blender, puree the ¼ cup olive oil with the red onion, garlic, tomatoes and chile. Season the sauce with salt and pepper, then pour it over the salmon to cover completely.

6 tablespoons olive oil, divided 3 cups sliced yellow onions (about 3 medium onions) 1 head garlic, minced 12 white pearl onions, peeled 3 pounds Roma tomatoes, chopped ¼ cup capers, drained ½ ...