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
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources