Salmon Portafino Recipes

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO

Steps:

• PORTOFINO SAUCE:.
• Start by getting your ingredients ready. Dice the onion.
• *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
• Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
• Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
• Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
• Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
• Seafood Portofino:.
• Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
• Add mussels, and cook 30 seconds.
• Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
• Add portofino sauce; cook until bubbling throughout.
• Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

PASTA PORTOFINO

Steps:

• In a large frying pan, cook mushrooms and onions in oil over medium heat for 5 minutes.
• Add the shrimp and cook until it turns pink about 2-3 minutes.
• With a slotted spoon,remove the mixture from the pan and set aside.
• Cook the chicken in the same pan for 5 minutes add more oil if there's not enough.
• Add the snow peas and let cook 3-4 minutes.
• Put the shrimp mixture back into the pan.
• Add the wine to the pan and deglaze.
• Stir in the cream,salt,thyme,pepper and tomato.
• Let sauce simmer for 5 minutes for until it has slightly thickened.
• Cook pasta.
• Spoon sauce over pasta and top with lots of parmesan.

OLIVE GARDEN SEAFOOD PORTOFINO SAUCE

Steps:

• Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns).
• If you see black flecks in roux it is burnt & you must start over.
• The amount of oil I used was equal to the amount of roux required by the recipe.
• For instance, the original recipe calls for 4 oz of roux.
• So 8 tbsp oil (I use butter) and 8 tbsp white flour.
• Set aside.
• Remaining roux freezes beautifully.
• Make shrimp stock.
• If you are using head on shrimp, set aside the heads and shells and boil with just enough water to cover.
• After boiling 10mins. Discard heads and shells and use the remaining shrimp stock in the amount required by the recipe.
• Melt Butter on medium heat.
• Add diced onion and garlic puree cover but stir occasionally.
• After diced onions are sauteed add white wine and uncover.
• Turn up heat to high until boiling then back down to medium.
• Cook 5 minutes on medium.
• Now stir in roux and shrimp stock and Old Bay Seasoning. Cook 3 minutes.
• Now add milk and heavy cream.
• Turn heat on high just until mixture starts to boil.
• Turn on medium/low, cover stirring occasionally for 5 minutes.
• After 5 minutes, the Sauce is ready. I turned heat to low while I prepared the seafood.
• Heat oil in saute pan over medium flame.
• Put mushrooms in cook 30 seconds.
• Add mussels and cook 30 seconds.
• Add seafood.
• Cook 30 seconds.
• Flip cook 15 seconds more.
• Add portofino sauce 3oz.
• cook until bubbling throughout.
• Move mushrooms and seafood to one side of pan.
• Add linguine to other side.
• Using tongs, coat pasta with sauce. (mussels should be open).

VEAL MARSALA

Steps:

• Pound the veal to 1/4" thickness.
• Season with the juice of the lemon, but reserve one tsp.
• Put the flour and bread crumbs in a bag and add the veal to coat.
• (If you'd like, you could chill the veal at this point-for about 30 min.) In a heavy skillet over medium heat melt butter and olive oil.
• Sautee veal on either side until lightly browned.
• Remove from skillet and keep warm.
• To same skillet, add sliced mushrooms, more butter, reserved lemon juice, salt, pepper,& garlic.
• Over high heat quickly saute until light color but still firm.
• Remove mushrooms and keep warm, leaving juices behind.
• To same skillet, add chicken stock and simmer over med-low heat for 5 min.
• Add wine and remove from heat, cooling slightly.
• Blend in cream and return to heat.
• Simmer till reduced to the consistency before that of syrup (about 8 min.-watch closely to make sure it doesn't burn).
• Add veal and mushrooms; heat through.
• Place veal on platter, spoon on the sauce, top with parsley, and serve.
• (Or you could serve on each individual plate).

SALMON PORTAFINO

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add the onion and cook, about 5 minutes, or until just beginning to color.
• Add the garlic and cook 1 minute.
• Add the tomatoes, thyme, basil, vinegar, sugar, olives, capers and salt and pepper, raising heat to medium high.
• Cook for 1 minute, then reduce heat to medium-low and simmer 10 minutes. Water may be added if the sauce seems too dry.
• Stir in the wine and 1/4 cup of water.
• Place the salmon, skin side down on top of the sauce.
• Cover pan and cook 10-15 minutes on medium-low, or until salmon is cooked through.
• Remove salmon from pan and top with sauce,.
• Splash with additional balsamic vinegar as desired.