For whatever reason, menu innovation tends to happen with food of the land—beef, chicken, pork, vegetables, grains. Seafood, on the other hand, mostly appears in standard menu items and is in much need of a new wave of flavors.
Savor Imports, the leading authority and purveyor of imported food products, knows that emerging global ingredients can take common fare to a whole new level. Savor’s Corporate Chef Don Turley brings together Mediterranean ingredients for a refreshing dish in his sautéed salmon with cilantro pomodoro.
Recipe
Estimated prep time: 30-45 minutes
Serving suggestions: Enjoy this fresh Mediterranean dish with pasta, quinoa, rice, or even cauliflower rice.
Ingredients
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Two 8-oz. salmon filets, fresh
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1/2 tsp. salt
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1/2 tsp. black pepper
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1/4 cup extra virgin olive oil
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24 oz. freshly prepared pasta
Pomodoro sauce:
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3 oz. Savor capers
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8 oz. Savor pitted kalamata olives
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8 oz. Savor jumbo queen olives, halved
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2 tbsp. Savor za’atar
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28 oz. can Italian diced tomatoes
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8 oz. dry white wine
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8 oz. red wine vinegar
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8 oz. chicken broth
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8 oz. diced onion
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2 tsp. chopped garlic
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1/4 cup fresh cilantro, chopped
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1/4 cup fresh basil, chopped
Preparation
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Mix all pomodoro ingredients in a 1-gal. plastic container. Cover and reserve.
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Season salmon with salt and pepper.
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Heat olive oil in a large non-stick sauté pan under medium-high heat for 1.5-2 minutes, just before oil smokes.
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Add salmon to hot pan, flesh side down. Cook for approx. 4 minutes. Turn salmon and cook for an additional minute.
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Add 16 oz. of pomodoro sauce to the sauté pan with the salmon.
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Cook salmon in pomodoro sauce for an additional 3-5 minutes, until salmon and sauce are heated thoroughly.
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In a large entree bowl, serve salmon on 12-oz. fresh hot pasta with 8 oz. of hot pomodoro sauce.
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Garnish with fresh herbs.