Salmon Livornese Recipe
Pan roasted North Atlantic salmon with stewed tomatoes, red onion, kalamata olives, and capers served over herbed romano polenta and arugula
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Ingredients
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For the Salmon Livornese
For the Herbed Romano Polenta
For Serving
Method
For the Salmon Livornese
Cook the Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, add the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and set aside.
Make the Sauce
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped red onion and garlic, sautéing for about 2-3 minutes until softened. Add the canned diced tomatoes, kalamata olives, capers, and chopped basil. Simmer for about 5-7 minutes until the sauce thickens slightly. Taste and adjust seasoning if necessary.
Combine
Return the cooked salmon to the skillet, spooning the sauce over the fillets. Cook for an additional 2 minutes until heated through.
For the Herbed Romano Polenta
Prepare the Polenta
In a pot, bring 4 cups of water to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir constantly for about 5-7 minutes until the polenta thickens.
Finish the Polenta
Stir in the grated Romano cheese, fresh parsley, salt, and black pepper. Mix until smooth and creamy. Remove from heat and keep warm.
For Serving
Plate the Dish
On each plate, place a generous scoop of herbed Romano polenta. Top with the salmon fillet and spoon over the Livornese sauce. Surround with fresh arugula and garnish with lemon wedges.
