Salmon Puttanesca With Scallops Recipes

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SALMON PUTTANESCA RECIPE



Salmon Puttanesca Recipe image

Salmon Puttanesca is a cheap and easy meal made with pantry staples. It'll definitely become a regular in your house!

Provided by Lisa Grant

Categories     Dinners

Time 45m

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons italian seasoning, with salt
4 salmon fillets, about 1 1/2 pounds total
1 jalapeños jalapeño, cored, seeded, and diced
3 cloves chopped garlic
14 ounces chopped tomatoes
2 tablespoons capers, drained
1/4 cup chopped kalamata olives
1/2 cup dry white wine
2 tablespoons anchovy paste
2 tablespoons fresh parsley, chopped
pasta, for serving

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.

Nutrition Facts : Calories 864 calories, Fat 62 g, Carbohydrate 2 g, Fiber 0 g, Protein 79 g, SaturatedFat 9 g, Sodium 673 mg, Sugar 0 g

PAN-SEARED SALMON WITH SUMMER SUCCOTASH



Pan-Seared Salmon with Summer Succotash image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1/2 cup creme fraiche
1/4 cup whole-grain mustard
2 teaspoons lemon zest (1 large lemon)
1/4 cup lemon juice (2 lemons)
1/4 teaspoon kosher salt
Four 6-ounce skinless salmon fillets, wild preferred
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
1 small red bell pepper, diced (3/4 cup)
1 large shallot, diced (1/4 cup)
1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn
3/4 cup frozen shelled edamame, thawed
1/2 teaspoon kosher salt
1/2 cup baby kale, roughly chopped
2 tablespoons chopped fresh basil
2 teaspoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
  • For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
  • For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
  • To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.

LENTIL PUTTANESCA WITH SALMON



Lentil Puttanesca with Salmon image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 cup water
1/2 cup lentils, rinsed
4 (6-ounce) salmon fillets, skin and pin bones removed
Sea salt and freshly cracked black pepper
2 tablespoons olive oil
1 cup diced onion, approximately 1 medium onion
2 tablespoons capers
1/4 cup, rough chopped pitted kalamata olives
1 teaspoon minced anchovies
2 tablespoons minced garlic
1/4 teaspoon red pepper flakes
1 cup diced canned tomatoes
2 tablespoons red wine vinegar
1/2 lemon, juiced
1 tablespoon julienned basil, plus whole sprigs, for garnish
1 tablespoon chopped Italian parsley leaves

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.

SHRIMP PUTTANESCA



Shrimp Puttanesca image

I throw together these bold ingredients for a feisty seafood pasta. -Lynda Balslev, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

Steps:

  • In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan., In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

PAN-SEARED SALMON PUTTANESCA



Pan-Seared Salmon Puttanesca image

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

5 tsp. GREY POUPON Dijon Mustard
1 Tbsp. oil
1/2 cup chopped onions
1 clove garlic, minced
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup pitted black olives, chopped
1/4 cup sun-dried tomatoes, chopped
2 Tbsp. capers, drained, rinsed
1/3 cup chopped fresh parsley, divided

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

SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR



Salmon Timballes and Scallops Tartare With Caviar image

Provided by Leslie Land

Categories     dinner, appetizer, main course

Time 1h35m

Yield Twelve timbales, or four servings

Number Of Ingredients 15

1/4 clove garlic, finely minced
1/2 sweet red pepper, finely chopped, a scant Y cup
2 green or red hot chilies, seeds removed, finely minced, about 2 tablespoons
2 small tomatoes, peeled, seeded and finely chopped but not to mush, a scant 1/2 cup
2 1/2 tablespoons green, fragrant olive oil
1/4 cup minced fresh coriander
1/4 teaspoon salt, if caviar is omitted
1/3 to 1/2 cup fresh lime juice
1/4 pound salmon, cut in 1/4-inch dice
1/4 pound scallops, cut in 1/4-inch dice
Olive oil for the molding pans
12 very thin slices raw salmon, each roughly 3-inches square, about 8 ounces (see note)
2 tablespoons thick creme fraiche
1 tablespoon snipped chives
2 tablespoons very fresh salmon caviar - do not substitute vacuum packed

Steps:

  • Combine all the marinade ingredients, except the lime juice, in a small deep bowl. Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture. Cover tightly and refrigerate for 20 minutes.
  • Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high. Line with squares of plastic wrap, keeping them as smooth as possible.
  • Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
  • Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds. The mixture should mound slightly above the edges. Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
  • Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms. Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 37 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 8 grams, Sodium 783 milligrams, Sugar 4 grams, TransFat 0 grams

SALMON PUTTANESCA WITH SCALLOPS



SALMON PUTTANESCA WITH SCALLOPS image

Categories     Fish

Number Of Ingredients 7

1 package of Clearwater Marinara Scallops & Sauce
1 tsp chili flakes
1 tbsp capers, drained, rinsed and chopped
20 black olives, sliced
2 salmon fillets (8 ounces each)
Olive oil
Fresh rosemary

Steps:

  • Place Scallops & Sauce in a triple wrapped piece of foil along with a few aromatics such as chilies, capers and black olives. Place foil bundle to the side of the grill, not over a direct flame about 2 minutes before starting the fish. Season the salmon fillets with salt and pepper and lightly oil with olive oil. Sprinkle with fresh chopped rosemary. To grill fish, preheat grill to 225C (435F) and lightly coat grill with olive oil. Place fish in the middle of the grill. Allow fish to cook for 2 minutes, turn and close lid for another 2 minutes. Open lid and watch fish until finished (typically 5-6 minutes.) When fish is cooked, serve with Scallops & Sauce as a topper. Scallops & Sauce takes approximately 7 minutes to cook on high heat. Seafood Grilling Tips: Stefan Czapalay, the executive chef for Clearwater Seafoods, has travelled the world giving cooks and chefs tips on achieving the perfect seafood dishes. Here are a few tips that you can easily follow at home: Preheat grill for approximately 30 minutes to lessen the chance of food sticking. Forget about using tongs when grilling fish. You'll end up with a mess and a very high chance of the fish falling apart. Use a grilling spatula when barbecuing. If the protein is sticking to the grill, then it's not ready to flip. Leave it be, wait 30 seconds and try again. Don't flip until it is ready. When possible, always choose sustainable seafood products like another Clearwater line called Bacon Wrapped Sea Scallops. www.newscanada.com

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