One-Pot Wonders
One-Pan Creamy Tomato Salmon with Chorizo
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12 Reviews
Taggnalong2
November 21, 2022
This recipe was wonderful, great flavor, easy to prepare, and great for someone on keto! I used heavy cream instead of light cream. It made the sauce so rich and creamy. I didn't put any shallots in it, cuz the recipe does omit how much. And as far as the skin, I left it on while the salmon sizzled a little bit, and then took it off once it cooked on that side. Easy peasy! Will definitely make again!
Laura M.
November 20, 2022
This is a great recipe! Definitely will make again. Mt question is that you have shallots in the directions but not in ingredient list. How much do you suggest?
Thanks
Laura Martin
Thanks
Laura Martin
Anna C.
November 21, 2022
Hi, so sorry for the confusion. It should be 1 shallot, the recipe is fixed. Happy cooking, Anna
manjamanja77!
June 2, 2022
Lovely tasty dish to pair with steamed broccoli and lightly buttered orzo.
Eric H.
November 29, 2021
I will definitely be keeping this recipe to make again. I agree with other reviewers that it would be helpful if the ingredient list was a) complete and b) written in the order the ingredients are used in the recipe.
I thinly sliced about 2T shallot along with the garlic and that seemed to work well. I can never seem to be able to remove the skin of my salmon as well as I'd like to, so I left it on and seared the skin side after searing the flesh side first. I do recommend removing it ahead of time as instructed, because while the skin peeled off from the flesh very easily after finishing in the sauce, it also kind of got lost in the sauce and I needed to spend a few minutes "fish"ing it out. I also roughly chopped the sundried tomatoes before tossing them into the skillet with the rest of the sauce, and am glad that I did as I think they would have been too large if left whole.
I put together a batch of brown rice with cumin, oregano, and turmeric in my Instant Pot to go with this dish. Started that first and it was done just before the fish was. Perfect. The whole family enjoyed this meal!
I thinly sliced about 2T shallot along with the garlic and that seemed to work well. I can never seem to be able to remove the skin of my salmon as well as I'd like to, so I left it on and seared the skin side after searing the flesh side first. I do recommend removing it ahead of time as instructed, because while the skin peeled off from the flesh very easily after finishing in the sauce, it also kind of got lost in the sauce and I needed to spend a few minutes "fish"ing it out. I also roughly chopped the sundried tomatoes before tossing them into the skillet with the rest of the sauce, and am glad that I did as I think they would have been too large if left whole.
I put together a batch of brown rice with cumin, oregano, and turmeric in my Instant Pot to go with this dish. Started that first and it was done just before the fish was. Perfect. The whole family enjoyed this meal!
Morgan
November 14, 2021
Only needs the one 4.3 oz package of sun dried tomatoes and julienne them. Needs a grain or some broccoli rabe as well. Overall results in a flaky, flavorful salmon!
hart0926
November 13, 2021
This recipe is not very well written. Ingredients are still left out, after reportedly being corrected (how much shallot? do I reserve part of the oregano for the garnish, or do I actually need more than the 2T. listed?). And what are SEMI-sundried tomatoes...are they the same as sundried tomatoes I can buy in the store? In the future, it would be very useful to have the ingredients listed in the order they are being used in the recipe. As it is, the recipe is very difficult to follow. I may try this one, but only after I correct the recipe so that I can use it.
Ann
November 12, 2021
Will any other form of tomato work here? Want to make this but sun-dried tomatoes are a nonstarter for me. Thanks
Anna C.
November 14, 2022
Hi, you can use any sun-dried tomatoes you can find. Semi sun-dried tomatoes are withdrawn from the heat before they fully dry out, so they stay plump, supple and a little juicy. That's the only difference. Enjoy the recipe!
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