Gluten-Free Seared Salmon with Grilled Puttanesca Salsa

Menu Part: 
Entree
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

  1. Season salmon filets with sea salt & freshly ground black pepper
  2. 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.)
  3. 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
  4. On a very hot grill sear all until slightly charred and softened
  5. Immediately place red pepper in brown paper bag and cut tomato & onion into small dice
  6. Peel skin from grilled red pepper and cut into ½ inch thick julienne strips and add to tomato and onion mixture
  7. In a small bowl, whisk together vinegar, RC Healthy Foundations Gluten-Free Seafood Base and anchovy paste
  8. Slowly drizzle in remaining 2 oz. of olive oil and whisk until vinaigrette is blended
  9. Pour vinaigrette over grilled vegetables and add chopped capers, oregano & olives, blend then taste and season with sea salt & black pepper

     

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources