Salmon Sorrento Recipes

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SALMON SORRENTO



Salmon Sorrento image

I have tried this with tilapia and it's great. 7/22/14

Provided by Karl Strasser

Categories     Fish

Time 50m

Number Of Ingredients 10

2 Tbsp olive oil
1 1/2 lb italian plum tomato ( diced )
1/4 c black olives ( coarsely chopped )
1/4 c green olives ( coarsely chopped )
1/4 c lemon juice
1 Tbsp fresh parsley ( finely chopped )
1/8 c capers ( rinsed and drained )
1 Tbsp fresh garlic ( minced )
1/8 tsp black pepper
3 3/4 lb fresh salmon filet ( 6 ounce portions )

Steps:

  • 1. Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet.
  • 2. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper, stir to mix
  • 3. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about 5 minutes, stirring occasionally.
  • 4. Meanwhile, rinse salmon and pat dry with paper towel. Using a spoon, push reduced sauce to one side and place salmon in skillet. Spoon sauce over salmon.
  • 5. Cook, covered over medium heat for 15 to 17 minutes, or until salmon flakes easily with a fork.

PIERRE'S SALMON WITH SORREL



Pierre's Salmon with Sorrel image

This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive years.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

2 pounds salmon
1 tablespoon peanut oil, for pounding
2 cups Pierre's Fish Stock
2 medium shallots, finely chopped
1/3 cup dry white wine, preferably Sancerre
3 tablespoons dry vermouth
1 1/4 cups creme fraiche
4 ounces sorrel leaves (about 1 quart tightly packed), washed, stemmed, and large leaves torn into two or three pieces
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Freshly squeezed lemon juice
Coarse salt and freshly ground white pepper

Steps:

  • Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
  • With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
  • Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
  • In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
  • Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
  • Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
  • Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.

BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)



Buca Di Beppo Salmon Siracusa (Copycat) image

I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!

Provided by Cook4_6

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

8 ounces kalamata olives, pitted halved
8 ounces white wine
8 lemon wedges
1 (15 -16 ounce) can artichoke hearts, quartered
8 ounces minced garlic (divided)
8 ounces capers
8 ounces lemon juice
4 ounces olive oil
3 tablespoons dried oregano
3 teaspoons black pepper (fresh ground is best)
3 teaspoons salt
4 -6 nice size boneless salmon fillets (5 oz portion)
1 ounce fresh basil
1 teaspoon salt
2 ounces olive oil
1 teaspoon black pepper (fresh ground is best)
2 ounces minced garlic
4 ounces red onions
1 lb roma tomato

Steps:

  • Prepare Bruschetta Mix:.
  • Cut ends off roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces (leave at room temperature).
  • Dice red onions to 1/2 inch (1/2 of large).
  • Chop basil into 1/4 inch pieces.
  • Mix all bruschetta ingredients in a large bowl. set aside.
  • Remove skin from salmon (if grilling this is not necessary).
  • Mix 4 oz. olive oil with 4 oz. minced garlic (4 T) and brush both sides of salmon filets with the mixture.
  • Mix salt, pepper and oregano and sprinkle over salmon filets.
  • In saute pan combine calamata olives, wine, brushetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 T if you don't have fresh). Heat to a boil.
  • Add marinated salmon, cover and cook until the salmon is done. (appx. 5 minutes).
  • Place 1/2 sauce on the platter and place salmon on top. Top with remaining sauce and garnish with lemon wedges.
  • If grilling:.
  • Grill Salmon until done, serve on a platter with sauce. Garnish with lemon wedges.
  • If baking:.
  • Place salmon in baking pan lined with foil, and sprayed with cooking spray. Bake in preheated oven at 350 degrees 10 minutes for each inch of thickness in your salmon filet. I cooked mine for 17 minutes on convection (speed bake) and it come out perfect. Once cooked, I added it to the sauce and served immediately!

Nutrition Facts : Calories 1150.1, Fat 64.5, SaturatedFat 9.7, Cholesterol 146.3, Sodium 4767.5, Carbohydrate 60.3, Fiber 18.4, Sugar 8.9, Protein 77

SALMON SORRENTO



Salmon Sorrento image

This is an easy, healthy recipe, goes great with a ceasar salad and garlic bread.

Provided by Anna Sims

Categories     Fish

Time 50m

Number Of Ingredients 6

1 large salmon, steak
1 & 1/2 stick butter
1 large tomato (diced)
1 large lemon (squeezed)
4 Tbsp capers
to taste garlic salt, seasoning salt, pepper

Steps:

  • 1. Preheat oven to 350° and foil a baking pan
  • 2. Wash salmon and place on baking pan (skin side down) and season
  • 3. Place butter on top of salmon, cover with foil and bake approximately 15 minutes
  • 4. Remove from oven, uncover and baste, then pour lemon juice over the top, add tomatoes and capers
  • 5. Bake uncovered an additional 20-25 minutes (depending on size of salmon) basting occasionally

SALMON SORRENTO



Salmon Sorrento image

With its thick, colorful sauce, this dish provides a way to dress up salmon without covering up its natural flavor.

Yield serves 4, 3 ounces fish per serving

Number Of Ingredients 10

1 tablespoon olive oil
5 medium Italian plum (Roma) tomatoes, diced
6 medium black olives, coarsely chopped
6 medium green olives, coarsely chopped
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley (Italian, or flat-leaf, preferred)
1 tablespoon capers, drained
1 1/2 teaspoons bottled minced garlic or 3 medium garlic cloves, thinly sliced
Pepper to taste
1 1-pound salmon fillet, rinsed and patted dry

Steps:

  • In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Stir in all the ingredients except the salmon. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce the heat to medium. Cook for 5 minutes, or until the mixture is reduced by about one-third, stirring occasionally.
  • Using a spoon, push the sauce to one side and place the fish in the skillet. Spoon the sauce over the fish. Cook, covered, for 15 to 17 minutes, or until the fish is cooked to the desired doneness.
  • (Per Serving)
  • Calories: 193
  • Total Fat: 8.5g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 2.0g
  • Monounsaturated: 4.5g
  • Cholesterol: 59mg
  • Sodium: 317mg
  • Carbohydrates: 5g
  • Fiber: 1g
  • Sugars: 2g
  • Protein: 24g
  • Dietary Exchanges
  • 1 Vegetable
  • 3 Lean Meat

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