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

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources