Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteMake this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce. However, my version has no garlic (we don’t like it) and no anchovies, as they would overpower the salmon. This main course is ready in 30 minutes, which along with the ingredients are a few of my favorite things.
Seared Salmon with Tomato-Shallot Ragoût
The tomato ragoût is simple to prepare, you can make it in advance as it will keep for a few days. The salmon takes less than 10 minutes to cook, so dinner is on the table in no time at all.
Ingredients
- 2 6-oz Wild Salmon Fillets
- 1/4 tsp piment d’Espelette
- 1/4 tsp sweet paprika
- 1/8 tsp salt
- 2 tbsp olive oil full-flavoured
- 3 oz shallot(s) peeled and cut into chunks
- 3 oz cherry tomatoes the sweet kind
- 2 tbsp capers rinsed and drained
- 5 olives pitted and quartered lengthwise
- 5 sprigs fresh thyme for the leaves
- 2 tbsp unsalted butter divided
Instructions
- Heat the olive oil in small saucepan over medium heat.
- Add the shallots and tomatoes; reduce heat to medium-low and cook for 20-25 minutes, until shallots are soft and tomatoes have begun to pop.
- While the shallots and tomatoes are cooking, wash and dry the salmon and place skin-side down on a plate.
- Mix the Piment d’Esplette, paprika, and salt in a small bowl, and gently rub the mixture into the flesh of the salmon, but not the edges. Set aside while you finish the ragoût.
- Preheat the oven to 350°F/180°C.
- Add the capers, olives, and thyme to the shallot-tomato mixture and cook for 5 minutes longer. Remove from the heat and cover to keep warm.
- Over high heat, melt 1 tablespoon butter in a skillet large enough to hold both fillets. When the foaming has subsided, add the salmon (skin-side up) and sear for 1-2 minutes until golden brown. Turn the salmon skin-side down and place in the oven for 3-4 minutes.
- While salmon is in the oven, return the ragoût to medium-low heat and stir in remaining tablespoon of butter.
- Serve salmon skin-side down, spooning ragoût on the top and side of the fish.
Tried this recipe?Let us know how it was!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Easy Recipes for Side Dish Gratins
September 15, 2015
The Provence Gourmet shares his recipe for two simple side dishes: gratins made with tomatoes and potatoes. If you are interested in cooking classes and learning about traditional Provencal meals, contact Gilles (Provence Gourmet) to find out about his classes. Easy side dishes to accompany roasted meats or fish or even just a green salad …
A Variation on Traditional Hummus Roasted Chickpea and Shallot Spread
December 12, 2017
Any easy variation on hummus with chickpeas and shallots…
Scallops with Lemon and Caper Butter
September 24, 2021
Hosting can be really stressful, but it doesn’t need to be! This zesty scallop dish was part of a canapé party last Christmas. However, scallops with lemon and capers are a perfect choice for an appetizer at any time of the year. Chill a bottle of Provencal rosé and enjoy this quick recipe on its …
Recipe for Gérald Passedat’s Ratatouille My Way
June 2, 2016
"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.…
No Comment