The word “primavera” is often synonymous with springtime. These days, life seems to be anything but springy, with Coronavirus (COVID-19) upending lives and forcing us to avoid contact with other people. But while we’re all spending time at home practicing social distancing, there are some positive aspects. One is cooking and sharing food with our immediate family.
In this recipe, a simple primavera sauce made with canned tomatoes, a few leaves of dark green Lacinato kale, yellow peppers, carrots, and garlic compliments salmon fillets. Prepare the primavera sauce and let it simmer for ten minutes. That’s long enough to intermingle the vegetables’ flavors without making them soggy. The whole idea of a primavera sauce is its light, fresh flavor. The salmon is then poached in this veggie-forward tomato sauce.
Reserve extra tomato sauce for another use, like making a tomatoey bed for Shrimp and Kale Stuffed Shells.
Salmon Primavera Recipe
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 large shallot, minced
- 3 leaves Lacinato Kale, finely chopped
- 1 mini golden pepper, seeds removed, minced
- 1 cup baby carrots, minced
- 1/3 cup dry white wine
- 1 — 28 ounce can crushed tomatoes
- 1 — 14.5 ounce can tomato sauce
- 1/8 teaspoon fennel seed
- salt and pepper to taste
- 2 – 4 8 ounce salmon fillets
Make the recipe
Rinse salmon fillets, removing any scales left on the flesh. Let air dry on rack placed on plate or rimmed baking sheet.
Warm olive oil in large deep skillet on medium heat.
Sauté garlic for 20 seconds, until it releases its essence. Add shallot to skillet and cook for 1 minute, stirring so it doesn’t brown.
Toss in kale, pepper, and carrots. Sauté for about 3 minutes, or until softened but not browned.
Pour wine into skillet, stirring to scrape up browned bits, if any. Continue cooking until wine is almost evaporated.
Add crushed tomatoes and tomato sauce to skillet, cover, and simmer on low heat for 10 minutes.
Gently nestle salmon skin side down in primavera sauce. Cook covered for 4 minutes. Turn gently with spatula and continue cooking fish for another 4 to 6 minutes, depending on thickness. When salmon reaches an inner temperature of 135° F, remove to clean plate. Let rest for 5 minutes. Remove skin with a thin metal spatula before serving.
Serve salmon primavera with pasta, couscous, or roasted potatoes topped with primavera sauce. Shrimp or other firm white fish may be substituted for the salmon.