EASY SALMON PUTTANESCA
A simple yet elegant dinner, this Salmon Puttanesca is a weeknight meal everyone will be impressed with. It's easy to make, and pairs with so many sides. Plus, it's gluten-free, Paleo and Whole30 friendly!
Provided by Lexi
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 385 calories, Sugar 5.6g, Sodium 789mg, Fat 27g, SaturatedFat 3.6g, Carbohydrate 14.6g, Fiber 4.9g, Protein 26g, Cholesterol 55mg
CAMPANELLE WITH FRESH PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
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.
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.
ROAST SALMON
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Scrape the scales off the fish. Slit and gut it. Combine the butter and mace and spread half on the inside cavity. Chop the leek or onion finely and mix with the herbs. Stuff into the salmon. Either sew up the fish or fasten with the skewers. Place on a baking tray, and spread with the rest of the butter and mace. Pour over a glass of white wine and sprinkle with cloves, pepper, and salt. Cover with foil and bake for 30 to 45 minutes depending on the size of the fish. Pour the fish juices over to serve.
FETA-SPINACH SALMON ROAST
I saw something like this being sold for outrageous amounts of money in the fish case at the local grocery store, and I thought, "I can do that!"
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 F degrees.
- In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.
Nutrition Facts : Calories 729 calorie, Fat 59 grams, SaturatedFat 24 grams, Carbohydrate 6 grams
PAN-SEARED SALMON PUTTANESCA
Prepare this Pan-Seared Salmon Puttanesca for a show-stopping entrée. This spicy and delicious Pan-Seared Salmon Puttanesca is anything but boring!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 660 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 2 g
ROASTED SALMON WITH BUTTER
Best-selling cookbook author Mark Bittman says, "This basic recipe is easy and reliable, and the results taste great. You can use any thick fillet or fish steak in place of salmon -- swordfish and halibut are also good." This recipe is adapted from Bittman's "How to Cook Everything: The Basics."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
- Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
- Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.
Nutrition Facts : Calories 292 g, Fat 17 g, Protein 34 g, SaturatedFat 5 g
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