Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto
Prep Time 30 minutes
Yield 4 servings
- 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.
Redi Grilled™ Alaskan Sockeye Salmon Portion 4 oz 415192Redi Grilled means ready to serve with our fully cooked Trident Redi Grilled Alaskan Sockeye Salmon. Now you can have delicious grilled salmon fillets with no prep and no grill. Simply thaw and serve, or heat to serving temperature with your stove top, microwave, or oven.
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