Wild Alaska Salmon Pomodoro

RH Staff

Yield: 12 servings.

4-1/2 lb. Alaska Salmon (6-oz. portions)
3 tsp. kosher salt
3 tsp. black pepper, fresh ground
3 cups ripe tomato, diced
1/2 cup 2 Tbsp. orange juice concentrate
12 cloves garlic, roasted, mashed into paste
6 Tbsp. sherry vinegar
1-1/4 cup extra virgin olive oil
6 Tbsp. garnish parsley, fresh chopped 12 ciabatta bread rolls, cut in half horizontally
12 oz. arugula, whole, rinsed, dry
1 lb. red onion, julienne, caramelized and chilled

Season salmon with salt and pepper and pan-sear in 1/2 the amount of the olive oil for 2-3 minutes per side over medium-high heat. Remove from pan; reserve on side.

Add tomato to pan, stir around to begin removing caramelization from salmon. Add orange juice concentrate and garlic paste. Bring to high heat and reduce until thick. Add salmon back to pan and toss (gently) to coat while drizzling with sherry vinegar and extra virgin olive oil. Add parsley, salt and pepper to taste.

Brush bread with remaining olive oil and grill (flat top or flame broil) until golden brown. Place arugula over bottom slice of bread, top with salmon, drizzle with additional sauce and serve open-faced with caramelized onions and a sprinkle of fresh parsley.

Photo Credit - Alaska Seafood Marketing Institute