Salmon with Gnocchi and Peppadew Butter

Recipe Makes: 2 generous servings

Approximate Prep and Cook Time: 45 minutes

“Peppadew peppers add just the right amount of tang and heat to this simple and satisfying dish”

Suggested Pairing: An ice-cold IPA with citrus notes would partner well with this dish!

Here’s What You Will Need:

1 package Superior Select VSP Atlantic Salmon
10 oz. Gnocchi
2 Cups Chicken Broth
1/4 Cup Chopped Peppadew Peppers
1/2 Stick of Unsalted Butter
1/4 Cup of Pre Made Olive Bruschetta / Salad

Here’s How You Do It!

Preheat oven to 375 degrees
Remove salmon from package, pat dry, and season with salt and pepper
In a medium stockpot bring salted water to a boil and add the gnocchi
Once gnocchi begins to float remove from water with a slotted spoon and set aside
In an oven-safe medium-sized saute pan add the salmon, chicken broth and peppadew peppers and gnocchi, *bring to a boil and then put in the oven
Place the entire pan in the oven and bake for approximately 10-15 minutes or until internal temperature reaches 150 degrees, 375 degrees until salmon is flaked apart or internal temperature reaches 165
remove the pan from oven and stir in the softened butter
Place salmon on serving plates with equal portions of the gnocchi and sauce and top with the olive salad

Got Leftovers?

“have extra of the olive bruschetta? Try blending with a little lemon juice, olive oil, and dijon mustard for a nice salad dressing!

Ring it UP …. Here is your checklist:

1 package Superior Select VSP Atlantic Salmon
1 box Gnocchi
1 box Chicken Broth
1 can Peppadew Peppers
1 pound unsalted butter
1 jar mixed olive bruschetta