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32 Portions (6 oz. Salmon each)
Seafood Entrees / Gluten-Free
Lightly oil 3 lbs. fresh plum tomatoes and grill over high heat until skins are charred and blistered. Coarsely dice grilled tomatoes and place in a large mixing bowl. Add 1 cup chopped Kalamata olives, ½ cup drained capers, 2 Tbsp. minced garlic, ⅓ cup extra virgin olive oil, 3 Tbsp. chopped fresh oregano, 1 Tbsp. RC Hearty Foundations™ Reserve GF Seafood Base, and 1 tsp. RC Umami Sensations™ Fish Sauce Powder. Toss gently to combine and allow flavors to marry at room temperature.
Pat 32 (6 oz.) skin-on salmon fillets completely dry and season with salt and pepper. Heat olive oil in heavy sauté pans or large griddles over medium-high heat. Place salmon skin-side down and press gently. Sear for 4 to 5 minutes until skin is crisp, flip carefully, and cook for an additional 2 to 3 minutes until internal temperature reaches 145°F.
Toss 2 lbs. baby field greens or wild arugula with 1 cup prepared RC Siena Vinaigrette Dressing Mix. Portion a mound of dressed greens in the center of each warm dinner plate.
Place seared salmon skin-side down on top of the greens. Spoon room-temperature grilled Puttanesca salsa generously over the salmon fillets and garnish with whole fresh oregano leaves. Serve immediately.
Authentic Mediterranean Umami Integration: Traditional anchovies are replaced with RC Umami Sensations™ Fish Sauce Powder and RC Hearty Foundations™ Reserve GF Seafood Base, delivering clean, intense seafood savory depth into the grilled salsa without fishy harshness or allergen complications.
Gluten-Free Excellence: Certified gluten-free components ensure 100% compliance for dietary-restricted banquet and restaurant guests.
Dressing Synergy: Coating the fresh greens with RC Siena Vinaigrette Dressing Mix provides a sharp, herb-infused garlic acidity that bridges the rich oily salmon with the briny, charred tomato salsa.
