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Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto

Prep Time 30 minutes
Yield 4 servings
Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto


  • 4 Redi Grilled™ Alaskan Sockeye Salmon Portion 4 oz 415192
  • 2 -15 oz cans fire roasted tomatoes - drained
  • 1/2 sliced yellow onion
  • 2 cloves chopped garlic
  • 2 tablespoons white sugar (or to taste)
  • 1 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1 pinch red pepper flakes
  • For bread crumb topping:
  • 1/2 cup prepared bread crumbs
  • 1/4 cup melted butter
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons finely chopped italian parsley


In a saute pan add tomatoes, onions, garlic and sugar and cook over medium low heat until liquid is reduced and consistency is jammy. Add red wine vinegar, salt and pinch of red pepper flakes, stir and set aside to cool slightly.

In a small bowl combine bread crumbs, melted butter and grated parmesan cheese. Stir until the butter is absorbed into the breadcrumbs and then add chopped parsley.

On a sprayed or lined sheet pan, place 4 Sockeye Redi Grill fillets. Top each fillet with ¼ of the bread crumb mixture and place in the oven for 5 minutes or until bread crumbs are golden brown and fish is heated through.

To serve; divide tomato jam evenly among 4 plates and top with salmon filets. Garnish with fresh herbs and orange zest.



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