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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
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  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
    Judy
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Herb Roasted Salmon

  • Red Gold Tomatoes Herb Roasted Salmon and Tomatoes
PREP: 5 minutes
COOK: 12 minutes
SERVINGS: 4
When you are short on time to make dinner, we have the solution. Roasted salmon fillets are topped with fresh herbs and a savory tomato sauce that is ready in about 15 minutes.

Ingredients

1 (14.5 ounce) can Redpack® Diced Tomatoes, drained
1 medium shallot, thinly sliced
1 garlic clove, minced
2 tablespoons red wine vinegar
Pinch of salt
3 tablespoons extra virgin olive oil
4 salmon fillets, center-cut with skin on, about 7 ounces each
freshly ground black pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
2 tablespoons fresh parsley, minced
2 tablespoons chopped fresh basil

Directions

  • Preheat oven to 425º
  • In a bowl, toss the diced tomatoes with the shallot, vinegar and 1/2 teaspoon of salt.
  • In a medium ovenproof skillet, heat 1 tablespoon of the olive oil over high heat.  Season the salmon with salt and black pepper.  Add the salmon to the skillet, skin side up.  cook until well browned on the bottom, about 3 minutes.  Carefully flip the fillets.  Transfer the skillet to the oven and roast until salmon is cooked through, about 7 minutes.  Transfer fish plates and pour off any remaining fat from the skillet.
  • Place skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and remaining 2 tablespoons of olive oil.  Cook, scraping up any bits stuck to the skillet, about 2 minutes.
  • Pour sauce over the salmon, sprinkle with the parsley and basil.  Serve immediately.
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