Baked Salmon Puttanesca Food

EASY SALMON PUTTANESCA

Steps:

• Preheat oven to 400ºF.
• Add sundried tomatoes, roma tomatoes, olives, 1 tablespoon olive oil, capers, lemon juice, parsley, oregano, basil, and red pepper flakes to a food processor or blender. Pulse until mixture is minced, but not fully smooth. Set aside.
• Heat the remaining 1 tablespoon oil in an oven-safe medium skillet over medium heat. Once hot, add onion, garlic, and a pinch of salt and cook until beginning to soften, about 5 minutes. Add minced tomato mixture and bring up to a boil. Lower the heat and continue to simmer for 10 minutes. Taste and adjust seasoning, adding salt as needed. Shut off the heat.
• Meanwhile, drizzle olive oil on salmon fillets, and sprinkle seasoning on top. Nestle salmon inside of the puttanesca sauce, and transfer the skillet to the oven.
• Bake until the salmon is cooked through and has reached an internal temperature of 170ºF, about 8-10 minutes.
• Serve immediately, with a side of choice.

BAKED SALMON PUTTANESCA

Steps:

• Preheat oven to 350°F.Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
• Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
• Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
• Serving size: 4 oz salmon, 1/2 cup sauce

CAMPANELLE WITH FRESH PUTTANESCA

Steps:

• Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

LENTIL PUTTANESCA WITH SALMON

Steps:

• Preheat the oven to 325 degrees F.
• In a small saucepan, over medium heat, add 1 cup of water and 1/2 cup rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Drain and set aside.
• Season the salmon steaks with salt and pepper on all sides. In a large nonstick saute pan, over medium high heat, add 1 tablespoon of the olive oil. When the oil is hot and shimmering add the salmon fillets. Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side. Remove the fillets to a baking sheet fitted with a rack and put in the oven.
• Add the remaining 1 tablespoon of olive oil to the same pan, over high heat. When the oil is hot add the onions, capers, olives and anchovies. Stir often until the onions are just starting to caramelize. Add the garlic and red pepper flakes and saute for 2 minutes more. Stir in the tomatoes, red wine vinegar and the lemon juice. Reduce the heat to a simmer and cook for 3 to 4 minutes. Add the lentils and adjust the seasoning, if necessary. Stir in the basil and parsley and remove from heat.
• Remove the salmon from oven, and transfer the fillets to serving plates. Top each serving with the puttanesca and garnish with a whole basil sprig.

ROAST SALMON AND TARTAR IN PUTTANESCA COULIS

Steps:

• The Veggies:
• First Roast the Garlic: Place 2 cups of the garlic cloves and 2 cups of canola oil in a saucepot. Heat on medium-low heat to the lowest detection of simmer; do not fry the garlic. Cook for 30 to 40 minutes until the garlic is golden brown.
• Drain and separate the garlic cloves from the oil reserving both ingredients. To puree the garlic, place the roasted garlic in a food processor and puree until smooth. Reserve.
• Butcher the Salmon: The salmon should be about 2 1/2 to 3 ounces in weight with no skin or fat. With a ring cutter, gently cut a nice circle of salmon from the center of each fillet. Reserve. Save all the salmon scraps to grind for the tartar.
• Preheat the oven to 425 degrees F. Now, cook the salmon. First, season with garlic oil then salt and pepper. In a hot, oiled saute pan, add the salmon and let it sear on the topside first until golden. Flip over and brush the salmon medallion lightly with the garlic puree. Roast for a few minutes depending on your preferred doneness. Reserve.
• Note: This dish was created by using the salmon scraps. They are diced and mixed with classic ingredients of tartar.
• For the Tartar: Hand dice or grind all the salmon scraps and place in a bowl. Fold in the remaining ingredients, except butter and the quail eggs, using a spatula and reserve.
• Cook the Quail Eggs: Melt a little butter in a non-stick pan. Pre-crack the eggs and place in small, individual containers. Then cook them 'up' over low heat and reserve.
• Saute the Veggies: In a hot, oiled saute pan, add the shallots and carrots. Saute for 30 seconds. Add the green beans. Saute for an additional 30 seconds and add a splash of stock. Saute for 1 to 2 more minutes, add salt pepper and butter and continue to saute until nicely cooked. Reserve.
• To plate: A bowl works nice for this dish. Pack about 1 1/2 ounces of the tartar into a ring mold; remove the mold. Place the salmon on top of the tartar. Tightly spoon the coulis around the center ingredients. Spoon some veggies tightly on top of the salmon. Then top it with the 'up' quail egg. Now top with chervil and serve.
• In a blender, add the garbanzo beans, anchovy paste, capers, chili flakes, salt, pepper, and a splash of the chicken stock. Puree and add a touch more of the chicken stock to loosen. Now add the olive oil to smooth out the coulis.

PAN-SEARED SALMON PUTTANESCA

Steps:

• Coat fish with mustard. Heat oil in medium skillet on medium-high heat. Add fish; cook 3 min. on each side or until browned on both sides. Remove fish from skillet; cover to keep warm.
• Add onions and garlic to skillet; cook 3 min., stirring occasionally. Add all remaining ingredients except 1 Tbsp. parsley. Cook 5 min.; stir. Top with fish; cover. Cook 4 to 5 min. or until fish flakes easily with fork.
• Sprinkle with remaining parsley.

PENNE WITH SALMON PUTTANESCA

Steps:

• In a large pot of salted boiling water, cook the pasta until it's barely al dente.
• Drain, reserving 1 1/4 cups of the cooking water.
• Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.
• Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.
• Transfer the salmon to a plate and pour off the oil in the skillet.
• Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.
• Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.
• Add the tomatoes and cook until just softened, 2 to 3 minutes.
• Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.
• Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
• Add the salmon to the skillet and break it up into chunks.
• Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
• Stir in the basil, transfer the pasta to bowls and serve.