' Salmon Fra Diavolo with Mondeuse - Vino Mas

Salmon Fra Diavolo with Mondeuse

  • 6 Tbsp olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • ½  cup chopped celery
  • 1/8 cup minced garlic
  • 1 tablespoons unsalted tomato paste
  • ½  cup dry white wine
  • 2 cans diced tomatoes
  • 1/4 cup chopped fresh basil
  • ½  teaspoon kosher salt, divided
  • 1/2  teaspoon crushed red pepper
  • 4 (6-oz.) skin-on  fillets – Salmon, Trout, Snapper, etc…
  • ½  teaspoon black pepper, divided
  • ¼  cup fresh oregano leaves, divided
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 cup diced red bell pepper
  • 1 tablespoon drained capers
  1. Heat 3 Tbsp olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 10 minutes. Add garlic; reduce heat, and cook 5 minutes. Stir in tomato paste; cook 1 minute. Add wine; cook 5 minutes. Add tomatoes, basil, ¼ teaspoon salt, and crushed red pepper; simmer until reduced.
  2. Heat 1 tablespoon oil in a large skillet over high heat. Sprinkle fillets with ¼  teaspoon salt and ¼ teaspoon black pepper. Add fillets, skin side down, to pan; cook 4 minutes. Turn and cook 3 minutes. Remove from pan. Add tomato sauce and 2 tablespoons oregano to pan. Add fillets, skin side up, to pan. Cover; cook 3 minutes.
  3. Heat 2 tablespoons oil a skillet over high heat. Add squashes and bell pepper; cook 5 -7 minutes. Stir in remaining salt, remaining black pepper, remaining oregano and capers.
  4. Plate fillets on top of sauce and squash mixture, top with sauce and fresh oregano leaves.
Paired with Vin De Savoie Mondeuse 

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