Salmon Portafino Recipes

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add the onion and cook, about 5 minutes, or until just beginning to color.
• Add the garlic and cook 1 minute.
• Add the tomatoes, thyme, basil, vinegar, sugar, olives, capers and salt and pepper, raising heat to medium high.
• Cook for 1 minute, then reduce heat to medium-low and simmer 10 minutes. Water may be added if the sauce seems too dry.
• Stir in the wine and 1/4 cup of water.
• Place the salmon, skin side down on top of the sauce.
• Cover pan and cook 10-15 minutes on medium-low, or until salmon is cooked through.
• Remove salmon from pan and top with sauce,.
• Splash with additional balsamic vinegar as desired.

Steps:

• PORTOFINO SAUCE:.
• Start by getting your ingredients ready. Dice the onion.
• *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
• Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
• Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
• Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
• Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
• Seafood Portofino:.
• Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
• Add mussels, and cook 30 seconds.
• Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
• Add portofino sauce; cook until bubbling throughout.
• Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

Steps:

• Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns).
• If you see black flecks in roux it is burnt & you must start over.
• The amount of oil I used was equal to the amount of roux required by the recipe.
• For instance, the original recipe calls for 4 oz of roux.
• So 8 tbsp oil (I use butter) and 8 tbsp white flour.
• Set aside.
• Remaining roux freezes beautifully.
• Make shrimp stock.
• If you are using head on shrimp, set aside the heads and shells and boil with just enough water to cover.
• After boiling 10mins. Discard heads and shells and use the remaining shrimp stock in the amount required by the recipe.
• Melt Butter on medium heat.
• Add diced onion and garlic puree cover but stir occasionally.
• After diced onions are sauteed add white wine and uncover.
• Turn up heat to high until boiling then back down to medium.
• Cook 5 minutes on medium.
• Now stir in roux and shrimp stock and Old Bay Seasoning. Cook 3 minutes.
• Now add milk and heavy cream.
• Turn heat on high just until mixture starts to boil.
• Turn on medium/low, cover stirring occasionally for 5 minutes.
• After 5 minutes, the Sauce is ready. I turned heat to low while I prepared the seafood.
• Heat oil in saute pan over medium flame.
• Put mushrooms in cook 30 seconds.
• Add mussels and cook 30 seconds.
• Add seafood.
• Cook 30 seconds.
• Flip cook 15 seconds more.
• Add portofino sauce 3oz.
• cook until bubbling throughout.
• Move mushrooms and seafood to one side of pan.
• Add linguine to other side.
• Using tongs, coat pasta with sauce. (mussels should be open).