Hy-Vee Simply Seafood: Seared Salmon Filet - KSFY News - Sioux Falls, SD News, Weather, Sports

Hy-Vee Simply Seafood: Seared Salmon Filet

Seared Salmon Filet  

On toasted Asiago Focaccia Bread, Pancetta and Sundried Tomato Aioli

Baby greens salad with Sun Dried Tomato Vinaigrette


2   5oz. salmon filets
2 Whole sun dried tomatoes in extra virgin olive oil
1 Loaf of Baking Stone, Asiago Focaccia bread
Italian cured Pancetta 4 oz
½ Tablespoon red wine vinegar
2 Tablespoons butter
1 ½ Tablespoon real mayonnaise
Salt & pepper to taste
Assorted Baby greens
Parmesan cheese




  1. Lay out the slices of Pancetta on a sheet tray and bake them at 325 degrees until crispy.
  2. Slice the Asiago Focaccia bread into similar size pieces as the size of the salmon filets.
  3. Butter both sides of the sliced bread and toast it lightly in a hot sauté pan.
  4. Mince the two sun dried tomatoes, measure the Mayo, and red wine vinegar.
  5. Add half of the minced sun dried tomatoes to the mayonnaise; season it with just black pepper, and ½ T of the olive oil from the Jar of Sun Dried Tomatoes. Mix well and set aside.
  6. Add the other half of minced sun dried tomatoes to the red wine vinegar, season it with salt and pepper, and set it aside so that the dried tomatoes will rehydrate in the vinegar.
  7. Assemble all of the ingredients together on a cutting board and make a sandwich building area.
  8. Wipe the hot sauté pan out with a paper towel. Add 1 T. of butter and return the pan back to medium heat on the stove top.
  9. Season the two salmon filets with just black pepper and sear both sides in the sauté pan. (If desired, it is ok to eat salmon medium rare.)
  10. When your salmon is cooked, begin to build the sandwich. Place the sun dried tomato Aioli on the toasted bread, next the Pancetta, baby greens, salmon filet and finally the top piece of bread.
  11. Add to the red wine vinegar mix a small amount of olive oil from the Jar of Sun Dried Tomatoes and whisk vigorously until a sundried tomato vinaigrette has formed. Dress a portion of baby greens with the vinaigrette dressing and garnish with Parmesan cheese.
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