Salmon Portafino Recipes

SALMON PORTAFINO

Salmon Portafino image

This is my re-creation of a dish from my favorite Italian restaurant. The restaurant serves it with roasted red potatoes, which is the perfect accompaniment, along with some hot Italian bread. Hope you enjoy!

Provided by Lexie

Categories Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 (28 ounce) can fire-roasted tomatoes (with juice)
1 teaspoon dried thyme
1 tablespoon fresh basil, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 tablespoons capers
4 tablespoons green olives, chopped
1/3 cup white wine (Chardonnay works well)
1/4 cup water
salt and pepper
4 (4 ounce) salmon fillets

Steps:

In a large skillet, heat olive oil over medium heat.
Add the onion and cook, about 5 minutes, or until just beginning to color.
Add the garlic and cook 1 minute.
Add the tomatoes, thyme, basil, vinegar, sugar, olives, capers and salt and pepper, raising heat to medium high.
Cook for 1 minute, then reduce heat to medium-low and simmer 10 minutes. Water may be added if the sauce seems too dry.
Stir in the wine and 1/4 cup of water.
Place the salmon, skin side down on top of the sauce.
Cover pan and cook 10-15 minutes on medium-low, or until salmon is cooked through.
Remove salmon from pan and top with sauce,.
Splash with additional balsamic vinegar as desired.

Nutrition Facts : Calories 328.5, Fat 16.7, SaturatedFat 2.5, Cholesterol 51.6, Sodium 631.2, Carbohydrate 16.8, Fiber 3, Sugar 10.5, Protein 25.2

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO

Copycat Olive Garden Seafood Portofino image

I love, love, love this Olive Garden entree! The sauce is definitely not healthy, but it's delicious!

Provided by Stephanie Z.

Categories One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

2 ounces butter
2 ounces yellow onions, 1/4-inch dice
2 ounces roux (*try Gumbo Base (Aka Roux), or see below)
8 fluid ounces milk
1/2 pint heavy cream
1 ounce shrimp stock (try Shrimp Stock)
1 teaspoon Old Bay Seasoning
8 fluid ounces white wine
10 garlic cloves, minced
3 tablespoons olive oil
1 lb mushroom
1 lb linguine, precooked (hot)
fresh parsley
2 lbs shrimp
1 lb crawfish
1 lb scallops
60 mussels

Steps:

PORTOFINO SAUCE:.
Start by getting your ingredients ready. Dice the onion.
*Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
Seafood Portofino:.
Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
Add mussels, and cook 30 seconds.
Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
Add portofino sauce; cook until bubbling throughout.
Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

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