Today we were joined by Chef Bob in the kitchen who taught us how to make delicious pan-seared salmon puttanesca with gnocchi and tri color salad. Here’s the recipe:
PAN-SEARED SALMON PUTTANESCA WITH GNOCCHI
1 pkg (16 oz) Italian Classics Gnocchi with Potato, prepared per pkg directions, keep warm
4 fresh salmon fillets (about 6 oz each)
Salt and pepper
Wegmans Pan Searing Flour
1 Tbsp Wegmans Pure Olive Oil
1 Tbsp Wegmans Basting Oil
1 tsp Wegmans Butter
1 jar (24 oz) Italian Classics Puttanesca Sauce
Season fish with salt and pepper. Dust both sides with pan-searing flour; pat off excess.
Heat olive oil in large pan on MEDIUM-HIGH until oil faintly smokes; add salmon. Turn over when salmon changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min.
Reduce heat to medium. Cook 4-5 min, until internal temp reaches 120 degrees (check by inserting thermometer halfway into thickest part of salmon).
Add basting oil and butter to pan; swirl. Baste with spoon, 1-3 min, until internal temp reaches 130 degrees.
Transfer salmon to clean platter; let rest at least 2 min.
Heat sauce in saucepan on medium. Combine pasta and sauce; portion onto serving plates and top with salmon.
Serves: 4
Total Time: 15 min
TRI COLOR SALAD
1 pkg (10 oz) Food You Feel Good About Caesar Romaine
1 head radicchio (about 1/2 lb), cored, quartered
2 heads Belgian endive (about 1/2 lb), halved, cored, cut crosswise in 1-inch pieces
1 1/2 Tbsp Italian Classics Chianti Red Wine Vinegar
4 1/2 Tbsp Italian Classics Extra-Virgin Olive Oil, Tuscany Style
Wegmans Sea Salt and fresh cracked pepper to taste
Fresh cracked black pepper to taste
Place romaine, radicchio, and endive in large salad bowl. Add vinegar to small bowl. Add oil in a slow stream, whisking well to blend. Toss with salad. Season to taste with salt and pepper.
Serves: 6
Total Time: 10 min
