Grilled Salmon Puttanesca Recipes

GRILLED SALMON PUTTANESCA

Steps:

• Preheat grill to high heat. If using charcoal grill place grill grate over the fire to preheat. Coat salmon with 1 teaspoon olive oil. Sprinkle salt over the salmon.
• Meanwhile, heat the remaining 2 teaspoons oil in a medium heavy-bottomed saucepan over medium heat. Add onion and garlic, and cook, stirring often until the onion is soft and translucent and just starting to brown, 6 minutes. Add wine, increase heat to high and cook, stirring often until the wine is mostly evaporated, about 3 minutes. Add tomatoes, olives, capers, oregano and pepper and bring to a simmer, stirring occasionally. Simmer until thickened slightly, about 5 minutes.
• Once grill is hot, if using gas grill with three burners, turn off one burner and reduce other two burners to medium-high. For a two burner gas grill turn off one and leave the other on high. If using a charcoal grill, empty coals from chimney onto one side or rake coals to one side of the kettle. Place grill on top of coals and let pre-heat for a minute. Rotate grill grate so hottest part is over the cooler side. Place fish, skinned side up, on the side of the grill with no heat under it. Place cover on grill (with vents open if using kettle grill) and allow the fish to cook, undisturbed until cooked to desired doneness, 6 to 10 minutes.
• Serve salmon with sauce topped with parsley.

SALMON PUTTANESCA RECIPE

Steps:

• Heat oil in a large skillet over medium-high heat. Sprinkle Italian seasoning on the salmon and put in pan. Cook 3 to 6 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add jalapeño and garlic to pan; sauté 5 minutes or until tender. Add tomatoes, capers, olives, wine, and anchovy paste. Sprinkle with parsley. Simmer for 15 minutes or until sauce is thickened. Return fish to pan and cook until heated through. Serve fish over sauce and with pasta, if desired.

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.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

GRILLED SALMON PATTIES

Steps:

• Combine cracker crumbs, egg, lemon juice, hot sauce, mustard, and paprika in a bowl; add salmon, stirring well. Allow the mix to stand for at least 5 minutes so that the flavors can join hands.
• Preheat a grill to 300 degrees F (150 degrees C). Line a grill pan with foil.
• Squeeze excess liquid from the mixture; this will allow the patties to hold together and turn that pretty golden brown. Form into patties.
• Cook on the preheated grill until golden brown and fish flakes easily with a fork, about 10 minutes on each side. Serve with honey mustard.

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

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.

GRILLED SWORDFISH PUTTANESCA

Steps:

• Preheat grill or broiler.
• In a medium nonstick skillet,heat the oil over medium-high heat. Add onion and garlic and cook, stirring, 2 minutes until onion is slightly softened. Stir in the tomatoes with puree, breaking the fruit up with the side of a spoon. Add the sugar and the pepper flakes. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. Stir in the remaining ingredients (except fish) and simmer, uncovered, 5 minutes.
• While the sauce is simmering, grill or broil the fish 2 to 3 minutes on each side. Serve with sauce on the side.