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

Sponsored Content
ethnic breakfast tacos

From Catallia.

If there’s any dish more open to innovation than the taco, it’d be hard to find.

Seemingly anything can be nestled in a tortilla for a quick, portable meal. And creative chefs are fully experimenting with tacos, offering up on-trend vegan options, global-fusion riffs and taco variations at home across every daypart.

Taco menu mentions are up 17.4% at colleges and universities year over year, according to Technomic’s MenuMonitor data. And fish is by far the fastest-growing taco protein, up 61.5% over the last year, Technomic found.

Tacos’...

Industry News & Opinion

Henry Ford West Bloomfield Hospital in West Bloomfield Township, Mich., will host a three-part global cooking series in its demonstration kitchen next month, C&G News reports.

Named Cooking Around the World at Henry Ford, the series will be open to the community, with each part of the event featuring a different type of global cuisine: Indian, Tuscan and Mediterranean.

Officials in charge of the series said that they looked at dietary restrictions and food trends to select the themes for each class. Brad Roberts, a hospital sous chef who is teaching the series, says...

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

FSD Resources