Ingredients
- 1 cup diced tomatoes, canned, undrained (unsalted)
- 1/4 cup chicken stock (unsalted)
- 1/4 cup dry white wine
- 2 tablespoons sherry vinegar, divided
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, divided
- 2 tablespoons olive oil, divided
- 24 ounces salmon fillets (6 fillets)
- 1/4 teaspoon black pepper, divided
- 3 tablespoons cashews, roasted, coarsely chopped (unsalted)
- 3 green onions, thinly sliced
How to Make
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Step 1: Combine tomatoes, stock, wine, 1 1/2 teaspoons vinegar, paprika, and 1/4 teaspoon salt in a blender; process until smooth. Transfer the mixture to a small saucepan over medium-high heat; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally; remove from heat.
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Step 2: Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoon oil. Sprinkle the salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the salmon to the skillet and cook for 4 minutes on each side.
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Step 3: Combine the remaining 1 1/2 tablespoon vinegar, remaining 1/4 teaspoon salt, remaining 1 1/2 tablespoon oil, remaining 1/4 teaspoon pepper, cashews, and onions in a bowl. Toss to coat.
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Step 4: Divide the stock mixture evenly between 4 bowls. Place one salmon fillet in each bowl. Top the fillets with the cashew mixture.
We hope you enjoy this recipe!
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