Monday, November 22, 2010

Filet of Salmon Livornese

This is an excellent Italian entree for lunch or dinner!  The flavors of this recipe are light and delicious! 
     Over-ripe fresh plum tomato is the key to making this classic Livorno style recipe. 
     Recipe:  Place 2 over ripe plum tomatoes in boiling water. 
     When the skin of the tomato just starts to pull back and wrinkle, remove the tomatoes from the boiling water.
     Place the scalded tomatoes under cold running water, till they cool. 
     Peel the loose skin off of the tomatoes with your fingers. 
     Slice the tomatoes in half vertically and use your fingers to remove the seeds.
     Trim the tops of the tomatoes where the stem attaches. 
     Coarsely dice the peeled tomato filets (Filetti di pomodoro) and set the diced tomato aside. 
     Season a salmon filet lightly with sea salt and black pepper. 
     Heat a saute pan over medium high heat.
     Add a splash of olive oil.
     Place the salmon filet in the pan with the skin side facing up. 
     Sear the salmon on both sides. 
     Remove the salmon from the pan, when it is halfway cooked and set it aside.  
     Drain the oil out of the hot pan.
     Reduce the temperature to medium heat.
     Add 2 minced garlic cloves.
     Add 1/2 tablespoon of finely chopped onion.
     Saute till the garlic turns a golden color. 
     Add the diced peeled over-ripe plum tomato. 
     Add sea salt and black pepper.
     Add 1 pinch of crushed dried crushed red pepper.
     Add 1 pinch of basil. 
     Saute for 1 minute. 
     Add a splash of water.  (No wine in this recipe!) 
     Add a few black olives that are cut in half.  (Kalamata are Greek olives and they have the wrong flavor for this recipe!) 
     Add a few capers. 
     Add a generous squeeze of fresh lemon juice. 
     Add a pinch of chopped Italian parsley. 
     Reduce the temperature to medium low heat.
     Return the salmon filet to the sauce in the pan.
     Simmer the salmon in the sauce, till it is cooked to your desired temperature. 
     Assembly:  Use a chef's carving fork to coil a little bit of warm al dente cooked fettucini pasta on a plate.     
     Set the salmon next to the pasta. 
     Spoon a little of the sauce on the fettucini and the rest of the sauce over the salmon. 
     Garnish with lemon slices and a parsley sprig. 
     The flavor of this simple recipe is out of this world!  The light, lemon, olive caper flavor with plum tomato filet is so delicious with the salmon.  Salmon Livornese is an excellent summer recipe.  Yum!  Ciao baby!  ...  Shawna

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