Easy Salmon Acqua Pazza Recipes
EASY SALMON ACQUA PAZZA
Microwave salmon fillets for 6 minutes. That's all!
Provided by Saori
Categories Italian Recipes
Time 16m
Yield 4
Number Of Ingredients 8
Steps:
- Place the salmon fillets in an 8x8-inch microwave-safe baking dish, and place the onion and tomato on the fillets. Sprinkle with garlic powder and onion powder, drizzle with white wine and olive oil, and wrap the dish with plastic wrap.
- Microwave on High power setting until the salmon is opaque, about 6 minutes. Carefully peel off the plastic wrap to avoid steam, and season with salt and pepper to taste.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 4.9 g, Cholesterol 55.8 mg, Fat 17.8 g, Fiber 0.7 g, Protein 20.4 g, SaturatedFat 3.2 g, Sodium 57.1 mg, Sugar 2.1 g
EASY SALMON ACQUA PAZZA
Microwave salmon fillets for 6 minutes. That's all!
Provided by Saori
Categories Italian Recipes
Time 16m
Yield 4
Number Of Ingredients 8
Steps:
- Place the salmon fillets in an 8x8-inch microwave-safe baking dish, and place the onion and tomato on the fillets. Sprinkle with garlic powder and onion powder, drizzle with white wine and olive oil, and wrap the dish with plastic wrap.
- Microwave on High power setting until the salmon is opaque, about 6 minutes. Carefully peel off the plastic wrap to avoid steam, and season with salt and pepper to taste.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 4.9 g, Cholesterol 55.8 mg, Fat 17.8 g, Fiber 0.7 g, Protein 20.4 g, SaturatedFat 3.2 g, Sodium 57.1 mg, Sugar 2.1 g
PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)
This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it's ideal for all kinds of delicate seafood. Some think "crazy" refers to the broth's spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient).
Provided by Ali Slagle
Categories dinner, weeknight, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
- Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
- Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
- Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.
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