BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)
I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!
Provided by Cook4_6
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Prepare Bruschetta Mix:.
- Cut ends off roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces (leave at room temperature).
- Dice red onions to 1/2 inch (1/2 of large).
- Chop basil into 1/4 inch pieces.
- Mix all bruschetta ingredients in a large bowl. set aside.
- Remove skin from salmon (if grilling this is not necessary).
- Mix 4 oz. olive oil with 4 oz. minced garlic (4 T) and brush both sides of salmon filets with the mixture.
- Mix salt, pepper and oregano and sprinkle over salmon filets.
- In saute pan combine calamata olives, wine, brushetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 T if you don't have fresh). Heat to a boil.
- Add marinated salmon, cover and cook until the salmon is done. (appx. 5 minutes).
- Place 1/2 sauce on the platter and place salmon on top. Top with remaining sauce and garnish with lemon wedges.
- If grilling:.
- Grill Salmon until done, serve on a platter with sauce. Garnish with lemon wedges.
- If baking:.
- Place salmon in baking pan lined with foil, and sprayed with cooking spray. Bake in preheated oven at 350 degrees 10 minutes for each inch of thickness in your salmon filet. I cooked mine for 17 minutes on convection (speed bake) and it come out perfect. Once cooked, I added it to the sauce and served immediately!
Nutrition Facts : Calories 1150.1, Fat 64.5, SaturatedFat 9.7, Cholesterol 146.3, Sodium 4767.5, Carbohydrate 60.3, Fiber 18.4, Sugar 8.9, Protein 77
BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)
Provided by Nette
Number Of Ingredients 8
Steps:
- Wash tomatoes, cut ends off, halve and seed, chop to 1/2 inch. Dice onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl, add tomatoes, onion, garlic, salt, pepper, oil, and basil. Mix together: 3 oz. olive oil 1 oz. garlic Brush bread with garlic oil, place in oven until browned. Top each piece evenly with tomato mixture. Serve.
BUCA DI BEPPO MARINARA SAUCE
Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.
Provided by Polly W
Categories Low Protein
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In 3 quart sauce pan, heat olive oil over medium heat.
- Add onion and garlic and cook until golden brown.
- Add tomatoes and salt.
- Bring to boil, then cook over low heat for 30 minutes stirring often.
- Turn off heat and add basil.
Nutrition Facts : Calories 529, Fat 29.4, SaturatedFat 4.1, Sodium 1052.2, Carbohydrate 66.1, Fiber 16.3, Sugar 2.4, Protein 14.3
BUCA DI BEPPO BRUSCHETTA SALVATORE
From the Buca cookbook; entirely fabulous! I add 1/2 of browned Italian sausage to the toppings. YUM!
Provided by Cook4_6
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Bake bread until light brown; set aside. (You can also toast bread instead).
- Salt the eggplant slices on both sides and let stand for about 30 minutes, then pat eggplant dry.
- Put 1/4 cup of olive oil in a saute pan and over medium heat fry the eggplant on both sides until it is light brown. Set aside.
- In a bowl, mix the tomatoes, 1/2 cup olive oil, onion, basil, garlic, salt & pepper, creating a bruschetta mix.
- Place the bread on a small sheet pan. Spread the goat cheese evenly on the toasted bread.
- Place the eggplant on top of the goat cheese.
- Top with the bruschetta mix.
- Sprinkle the fresh mozzarella cheese (and sausage if using) over the top.
- Put bruschetta under the broiler for 2-3 minutes, until the mozzarella cheese is light golden brown.
- Serve immediately.
Nutrition Facts : Calories 442.8, Fat 38, SaturatedFat 10.6, Cholesterol 28, Sodium 343.8, Carbohydrate 14.5, Fiber 1.5, Sugar 2.6, Protein 11.9
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