SALMON PUTTANESCA RECIPE
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
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
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
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
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
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
SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR
Provided by Leslie Land
Categories dinner, appetizer, main course
Time 1h35m
Yield Twelve timbales, or four servings
Number Of Ingredients 15
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
Categories Fish
Number Of Ingredients 7
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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