Tender salmon fillets simmered in a rich and flavorful Spanish tomato sauce with garlic, peppers, and aromatic spices. This easy yet delicious recipe might just be the best salmon you’ll ever eat.

Chef Way: Dionicio Jimenez serves his luscious salmon in a tomato sauce spiked with olives, capers and pickled jalapeños. The accompaniment: Mexican rice flavored with carrots, green beans and corn.

A fresh tomato-cilantro salsa finishes the ... then spoon over the salmon. Serve the remaining avocado sauce on the side, along with lime wedges.

Eric Adjepong’s recipe combines seared salmon with a curry sauce made with coconut milk, peppers, thyme, tomato, and onions. Be sure to use full-fat coconut milk for the richest flavor and texture.

Add the tomato purée, tomato sauce, dried thyme and sugar. Stir together and allow to simmer 2 to 3 minutes. Turn the salmon over and, using tongs, remove the skin and discard. Using the back of ...

Discard any skin. Add ¼ cup of cooled tomato mixture to mayonnaise and stir until well combined. Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates.

Just make sure to seed both chilies. Seared salmon with avocado sauce and tomato-cilantro salsa PHOTOS: To keep salmon succulent in a skillet, baste then sauce Start to finish: 20 minutes Servings ...