Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto

Name: Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto | Food Service Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 4 Redi Grilled™; Wild Alaska Sockeye Salmon Portions, 4 oz, Fully Cooked; 2 15 oz cans fire-roasted tomatoes - drained; 1/2 sliced yellow onion; 2 cloves chopped garlic; 2 Tbsp white sugar (or to taste); 1 Tbsp red wine vinegar; 1/2 tsp salt; 1 pinch red pepper flakes; 1/2 cup prepared bread crumbs; 1/4 cup melted butter; 1/4 cup grated parmesan cheese; 2 Tbsp finely chopped Italian parsley

4 servings

Ingredients

4 Redi Grilled™ Wild Alaska Sockeye Salmon Portions, 4 oz, Fully Cooked
2 15 oz cans fire-roasted tomatoes - drained
1/2 sliced yellow onion
2 cloves chopped garlic
2 Tbsp white sugar (or to taste)
1 Tbsp red wine vinegar
1/2 tsp salt
1 pinch red pepper flakes

Bread crumb topping:

1/2 cup prepared bread crumbs
1/4 cup melted butter
1/4 cup grated parmesan cheese
2 Tbsp finely chopped Italian parsley

Directions

In a saute pan add tomatoes, onions, garlic and sugar and cook over medium-low heat until liquid is reduced and consistency is jammy. Add red wine vinegar, salt and a pinch of red pepper flakes, stir and set aside to cool slightly.
In a small bowl combine bread crumbs, melted butter and grated parmesan cheese. Stir until the butter is absorbed into the breadcrumbs and then add chopped parsley.
On a sprayed or lined sheet pan, place 4 Sockeye Redi Grill fillets. Top each fillet with ¼ of the bread crumb mixture and place in the oven for 5 minutes or until bread crumbs are golden brown and the fish is heated through.
To serve; divide tomato jam evenly among 4 plates and top with salmon filets. Garnish with fresh herbs and orange zest.