Tuscan Grille Recipe: Trancio Di Salmone

tuscan_salmonTuscan Grille, Celebrity Cruises’ onboard Italian steakhouse, is known for its big, bold flavors and rustic dishes with a nouveau twist. In addition to the hearty and tender red meat options, Tuscan Grille—which USA Today recently named one its top 10 cruise ship steakhouses—also produces popular seafood items, including Trancio di Salmone, a Mediterranean take on pan-seared salmon that’s served alongside orecchiette pasta with artichokes, grilled asparagus, an arugula salad tossed in a refreshingly zesty lemon vinaigrette, and garnished with olives. The recipe is fresh and tasty, and although easy to replicate at home, is guaranteed to impress guests.

Tomato Glaze

1 cup ketchup
1/2 cup tomato juice
1/2 cup honey
1/2 cup olive oil


3 tablespoons vegetable oil
6 (6-ounce) boneless skin-on salmon fillets
Kosher salt (to taste)
Cracked white pepper (to taste)
3 ounces tomato glaze (see recipe below)


1 tablespoon olive oil
1 small can artichoke hearts (drained, cut into 4 wedges)
1 teaspoon garlic clove (finely chopped)
10 ounces orecchiette pasta (precooked)
8 ounces tomato marinara sauce
1 tablespoon parsley (finely chopped)


2 ounces balsamic vinegar
3 ounces extra-virgin olive oil
To taste rock salt
To taste black pepper (cracked)
6 ounces arugula leaves (picked)
18 kalamata olives (pitted)
18 asparagus (peeled, pre-cooked in boiling water, then placed in ice water)
3 tablespoons Parmesan cheese shavings


For tomato glaze: In a blender place ketchup, tomato juice, and honey. Blend slowly, adding olive oil until completely emulsified; remove and set aside until needed.

For the salmon: Preheat oven to 375 degrees (190 degrees Celsius). To cook the salmon, heat a sauté pan over medium-high heat, and add the oil. Season the salmon with the salt and white pepper on both sides. Place the salmon skin side down in the pan and cook until the skin is crispy. Flip the salmon over, and brush with the tomato glaze (on the skin side) and place into preheated oven. Bake 5 to 6 minutes or until fish flakes with fork. Place 3 asparagus spears on each salmon fillet 3 minutes before done cooking. Once cooked to desired temperature, remove the salmon from the pan and let the fish rest.

For the pasta: preheat a sauté pan on medium heat. Add olive oil, followed by artichokes, garlic, cooked pasta and marinara sauce; saute to slightly brown. Finish with the chopped parsley.

To plate: Using a mixing bowl, whisk the vinegar, olive oil, salt and pepper together, then toss with the arugula very lightly in the bowl and place on each plate. Place the pasta on each plate and the salmon on top of the pasta. Garnish each plate with 3 kalamata olives, and display some Parmesan shavings around the edge of the plate.

Serves 6.

Suggested wine pairing: Allgerini; Valpolicella; Classico Superiore; Veneto, Italy

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