Salmon Puttanesca With Scallops Recipes

PAN-SEARED SALMON PUTTANESCA

Steps:

• Coat fish with mustard. Heat oil in medium skillet on medium-high heat. Add fish; cook 3 min. on each side or until browned on both sides. Remove fish from skillet; cover to keep warm.
• Add onions and garlic to skillet; cook 3 min., stirring occasionally. Add all remaining ingredients except 1 Tbsp. parsley. Cook 5 min.; stir. Top with fish; cover. Cook 4 to 5 min. or until fish flakes easily with fork.
• Sprinkle with remaining parsley.

GRILLED SALMON PUTTANESCA

Steps:

• Preheat grill to high heat. If using charcoal grill place grill grate over the fire to preheat. Coat salmon with 1 teaspoon olive oil. Sprinkle salt over the salmon.
• Meanwhile, heat the remaining 2 teaspoons oil in a medium heavy-bottomed saucepan over medium heat. Add onion and garlic, and cook, stirring often until the onion is soft and translucent and just starting to brown, 6 minutes. Add wine, increase heat to high and cook, stirring often until the wine is mostly evaporated, about 3 minutes. Add tomatoes, olives, capers, oregano and pepper and bring to a simmer, stirring occasionally. Simmer until thickened slightly, about 5 minutes.
• Once grill is hot, if using gas grill with three burners, turn off one burner and reduce other two burners to medium-high. For a two burner gas grill turn off one and leave the other on high. If using a charcoal grill, empty coals from chimney onto one side or rake coals to one side of the kettle. Place grill on top of coals and let pre-heat for a minute. Rotate grill grate so hottest part is over the cooler side. Place fish, skinned side up, on the side of the grill with no heat under it. Place cover on grill (with vents open if using kettle grill) and allow the fish to cook, undisturbed until cooked to desired doneness, 6 to 10 minutes.
• Serve salmon with sauce topped with parsley.

SALMON PUTTANESCA RECIPE

Steps:

• Heat oil in a large skillet over medium-high heat. Sprinkle Italian seasoning on the salmon and put in pan. Cook 3 to 6 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add jalapeño and garlic to pan; sauté 5 minutes or until tender. Add tomatoes, capers, olives, wine, and anchovy paste. Sprinkle with parsley. Simmer for 15 minutes or until sauce is thickened. Return fish to pan and cook until heated through. Serve fish over sauce and with pasta, if desired.

PESTO SALMON AND SEA SCALLOPS WITH SHALLOT SAUCE

Steps:

• Brush the pesto on top of each salmon fillet. Heat the oil in a large non-stick skillet over medium heat. Cook salmon and scallops, after about 3 minutes turn over scallops, cook the other side for another 3 minutes. And salmon is cooked at the same time. Do not burn. Meanwhile in another small sauce pan, heat butter or oil over medium, cook shallots, stirring often, about 5 minutes. Add vinegar and cook for another 2 minutes, then add cream and cook for another 1 minute. Divide sauce onto 4 plates evenly. Arrange each salmon fillet and two scallops on top of shallot sauce. Serve warm.

EASY SALMON PUTTANESCA

Steps:

• Preheat oven to 400ºF.
• Add sundried tomatoes, roma tomatoes, olives, 1 tablespoon olive oil, capers, lemon juice, parsley, oregano, basil, and red pepper flakes to a food processor or blender. Pulse until mixture is minced, but not fully smooth. Set aside.
• Heat the remaining 1 tablespoon oil in an oven-safe medium skillet over medium heat. Once hot, add onion, garlic, and a pinch of salt and cook until beginning to soften, about 5 minutes. Add minced tomato mixture and bring up to a boil. Lower the heat and continue to simmer for 10 minutes. Taste and adjust seasoning, adding salt as needed. Shut off the heat.
• Meanwhile, drizzle olive oil on salmon fillets, and sprinkle seasoning on top. Nestle salmon inside of the puttanesca sauce, and transfer the skillet to the oven.
• Bake until the salmon is cooked through and has reached an internal temperature of 170ºF, about 8-10 minutes.
• Serve immediately, with a side of choice.

PAN SEARED SALMON AND SCALLOPS WITH MACADAMIA-CILANTRO PESTO

Steps:

• Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt.
• Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
• To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

LENTIL PUTTANESCA WITH SALMON

Steps:

• Preheat the oven to 325 degrees F.
• In a small saucepan, over medium heat, add 1 cup of water and 1/2 cup rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Drain and set aside.
• Season the salmon steaks with salt and pepper on all sides. In a large nonstick saute pan, over medium high heat, add 1 tablespoon of the olive oil. When the oil is hot and shimmering add the salmon fillets. Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side. Remove the fillets to a baking sheet fitted with a rack and put in the oven.
• Add the remaining 1 tablespoon of olive oil to the same pan, over high heat. When the oil is hot add the onions, capers, olives and anchovies. Stir often until the onions are just starting to caramelize. Add the garlic and red pepper flakes and saute for 2 minutes more. Stir in the tomatoes, red wine vinegar and the lemon juice. Reduce the heat to a simmer and cook for 3 to 4 minutes. Add the lentils and adjust the seasoning, if necessary. Stir in the basil and parsley and remove from heat.
• Remove the salmon from oven, and transfer the fillets to serving plates. Top each serving with the puttanesca and garnish with a whole basil sprig.

ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER

Steps:

• Preheat the oven to 450 degrees F.
• Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
• Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
• Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

SALMON PUTTANESCA WITH SCALLOPS

Steps:

• Place Scallops & Sauce in a triple wrapped piece of foil along with a few aromatics such as chilies, capers and black olives. Place foil bundle to the side of the grill, not over a direct flame about 2 minutes before starting the fish. Season the salmon fillets with salt and pepper and lightly oil with olive oil. Sprinkle with fresh chopped rosemary. To grill fish, preheat grill to 225C (435F) and lightly coat grill with olive oil. Place fish in the middle of the grill. Allow fish to cook for 2 minutes, turn and close lid for another 2 minutes. Open lid and watch fish until finished (typically 5-6 minutes.) When fish is cooked, serve with Scallops & Sauce as a topper. Scallops & Sauce takes approximately 7 minutes to cook on high heat. Seafood Grilling Tips: Stefan Czapalay, the executive chef for Clearwater Seafoods, has travelled the world giving cooks and chefs tips on achieving the perfect seafood dishes. Here are a few tips that you can easily follow at home: Preheat grill for approximately 30 minutes to lessen the chance of food sticking. Forget about using tongs when grilling fish. You'll end up with a mess and a very high chance of the fish falling apart. Use a grilling spatula when barbecuing. If the protein is sticking to the grill, then it's not ready to flip. Leave it be, wait 30 seconds and try again. Don't flip until it is ready. When possible, always choose sustainable seafood products like another Clearwater line called Bacon Wrapped Sea Scallops. www.newscanada.com