Sunday, August 14, 2016

Filetto di Salmone Livornese








     A Light Healthy Livorno Italy Style Salmon Entrée!
     Livornese Sauce is a classic Italian veal sauce.   In many Italian restaurants, Livornese Sauce is made with Salsa di Pomodoro and the result is a savory sauce that tastes like it was slowly simmered for hours.  The Salsa di Pomodoro version of Livornese Sauce is best for veal, pork or poultry.  
     Livornese Sauce can also be made with fresh tomatoes, instead of Salsa di Pomodoro.  A fresh tomato version of Livornese Sauce is well suited for seafood.  Over-ripe fresh plum tomatoes are best for this sauce, because they have a richer flavor and a softer texture that requires less cooking time.
     Salmon is popular worldwide.  Salmon is not really a native Italian fish, but it is a popular modern Italian restaurant offering.  Livornese Sauce made with fresh tomatoes looks good with salmon and it tastes even better!
     When selecting salmon, it pays to do a little bit of research.  Farm raised Atlantic Salmon is in abundant supply, so the low price makes this fish attractive to shoppers.  The problem is that farm raised salmon is plagued with health, environmental and sustainability issues.  Now that GMO farm raised salmon have entered the market, health and environmental concerns have reached a peak.
     I personally do not recommend farm raised salmon, but for some people it is the only choice.  Salmon that is farmed in cool North Atlantic waters is a better choice than salmon raised in temperate water.  Salmon that are raised in warm water tend to have more parasite and disease problems.  The chemicals that are used to correct salmon parasite problems in warm water fish farms are harmful to the environment.  Some of the chemicals used in foreign salmon farms have been proven to pose a health threat.
     Genetically Modified Farmed Atlantic Salmon are gigantic, when compared to an ordinary wild salmon.  The size of the GMO Salmon is an environmental concern, because if these big fish escape, they could overwhelm the native fish species.  The mysterious long term health effects of genetically modified salmon are a major concern too.    
     The Alaskan wild salmon fishery is well managed from a sustainability standpoint, therefore Alaskan wild salmon is the best choice.  There are several Alaskan salmon species that are worth giving a try and each has its own characteristics.  
 
     Filetto di Salmone Livornese:  
     This recipe yields 1 entrée.
     For seafood it is best to use over-ripe fresh plum tomatoes, instead of Salsa di Pomodoro.
     Step 1:  Select 2 over-ripe large plum tomatoes.
     Place the tomatoes in a pot of boiling water.
     When the skin of the tomato just starts to pull back and wrinkle, remove the tomatoes from the boiling water.
     Immediately cool the tomatoes in ice water.
     Step 2:  Peel the loose skin off of the tomatoes.
     Slice the tomatoes in half vertically and scrape out most of the seeds.
     Trim the top core off the tomatoes where the stem was attached.
     Coarsely dice the peeled tomato filets.
     Set the diced tomato aside.
     Step 3:  Lightly season a 6 to 8 ounce salmon filet with sea salt and black pepper.
     Heat a sauté pan over medium heat.
     Add 1 1/2 tablespoons of blended olive oil.
     Place the salmon filet in the pan with the skin side facing up.
     Sear the salmon on both sides, till it is halfway cooked and light golden highlights appear.
     Step 4:  Remove the pan from the heat.
     Place the salmon filet on a platter and keep it warm on a stove top.
     Drain the excess oil out of the hot pan.
     Step 5:  Place the pan over medium/medium low heat.
     Add 1/2 tablespoon of olive oil.
     Add 1 teaspoon of virgin olive oil.
     Add 1/2 teaspoon of minced garlic.
     Add 1/2 tablespoon of finely chopped onion.
     Sauté till the garlic starts to turn a golden color.
     Step 6:  Add the reserved prepared diced over-ripe plum tomato.
     Add 1 pinch of crushed dried crushed red pepper.
     Add 1 pinch of basil.
     Add 1 pinch of sea salt and black pepper.
     Briefly sauté till the tomatoes start to cook.  (About 1 minute)
     Step 7:  Add 1/2 cup of fumet (whitefish broth).
     Add 5 ripe black olives that are cut in half.
     Add about 1/2 tablespoon of small capers.
     Add 1/2 tablespoon of fresh lemon juice.
     Add 1 pinch of chopped Italian Parsley.
     Step 8:  Bring the sauce to a gentle boil.
     Reduce the temperature to low heat.
     Return the salmon filet to the sauce in the pan.
     Gently simmer till the salmon is fully cooked and the excess liquid evaporates.  The finished sauce should not look watery.
     Remove the pan from the heat.
 
     Presentation: 
     This recipe describes 1 entrée.
     The salmon can be served with rice, risotto, potatoes or pasta.  Coiled Fettuccine Pasta adds a nice touch! 
     Step 1:  Use a long tine carving fork to coil a small portion of warm al dente cooked fettuccine pasta on the back half of a plate. 
     Set the salmon filet on the front half of the plate.
     Step 2:  Spoon most of the Livornese Sauce over the salmon.
     Spoon a little bit of the sauce over the pasta.
     Garnish with lemon slices and a parsley sprig.
 
     Filetto di Salmone Livornese is an excellent summer recipe!

No comments:

Post a Comment