Gluten-Free Seared Salmon with Grilled Puttanesca Salsa
| Ingredients | Seafood, Vegetables |
|---|---|
| Day Part | Dinner |
| Cuisine Type | American |
This easy salmon dish topped with a bold puttanesca salsa will really showcase the best that your kitchen has to offer.
Ingredients
4 – 6 oz. salmon filets
Sea salt & black pepper
3 heirloom tomatoes, quartered and seeded
1 red bell pepper cut in half & core, seeds & ribs removed
½ red onion, sliced into ¼ inch thick slices
4 oz. good quality olive oil, divided
1 Tablespoon RC Chopped Garlic in Oil
4 teaspoon red wine vinegar
1 teaspoon RC Healthy Gluten-Free Seafood Base not diluted
1 teaspoon anchovy paste
1 Tablespoon capers, chopped
2 teaspoons minced fresh oregano
8 pitted kalamata olives, chopped
4-6 pitted green Sicilian olives, chopped
Steps
- Season salmon filets with sea salt & freshly ground black pepper
- Heat a nonstick pan to a very high heat and sear salmon fillets bone side only until well crusted and finish in oven until internal temperature reaches 145°F and reserve
Note: (Recommend not turning the salmon filets onto the skin side until time to plate. This will eliminate the possibility of the skin sticking to the pan.) - While the salmon is cooking, combine 2 oz. olive oil, tomatoes, red bell pepper and red onion slices with 1 Tbsp. RC Chopped Garlic in Oil
- On a very hot grill sear all until slightly charred and softened
- Immediately place red pepper in brown paper bag and cut tomato & onion into small dice
- Peel skin from grilled red pepper and cut into ½ inch thick julienne strips and add to tomato and onion mixture
- In a small bowl, whisk together vinegar, RC Healthy Foundations Gluten-Free Seafood Base and anchovy paste
- Slowly drizzle in remaining 2 oz. of olive oil and whisk until vinaigrette is blended
- Pour vinaigrette over grilled vegetables and add chopped capers, oregano & olives, blend then taste and season with sea salt & black pepper