Porridge Oats & Ancient Grains Crusted Salmon Puttanesca

Hello February and of course to heart health month ❤️ I was so excited when I was asked by  Rogers Oats,   to collaborate again and create additional heart healthy recipes for the month of February. Rogers are Canadian all natural Oats with no salt, no sugar, high in fiber with no additives, which I feel good about serving to my family. I decided to choose Rogers Porridge Oats & Ancient Grains, an all-natural combination of 8 different grains (Oat, rye, barley, spelt and khorasan flakes, as a delicious crust on my Salmon Puttanesca. This recipe comes together in 30 minutes and is perfect for a special valentines dinner for 2 made with love!



2 tbsp (30 mL) raw honey
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) fresh lemon juice
½ tsp (2.5 mL) salt
¼ tsp (1 mL) fresh black pepper
Two 4 to 5 ounces (113 to 140 grams) portions of salmon fillets with skin on
1/3 cup (75 mL) Rogers Porridge Oats & Ancient Grains
1 tbsp (15 mL) olive oil for crust
1 tbsp (15 mL) olive oil for sauté
1 large garlic clove, thinly sliced
1/3 cup (75 mL) mixed olives
4 large caper berries
2 vines of cherry tomatoes (approximately 6 tomatoes per vine) or one vine of tomatoes (approximately 4 tomatoes per vine)



Preheat oven to broil and position oven rack in the centre. In a small bowl, whisk together honey, Dijon, lemon juice, salt and pepper. Brush top non skin-side of each salmon generously with sauce.

On a plate mix Rogers Porridge Oats & Ancient Grains with 1 tbsp (15 mL) olive oil and spread mixture evenly on plate. Press top of salmon on mixture to form a crust, ensuring Rogers Porridge Oats & Ancient Grains cover all top non skin-side and set aside skin-side down.
In a large cast iron skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add garlic, olives and caper berries, sauté for 1 to 2 minutes until garlic is translucent. Move the garlic mixture to the side of pan, gently place tomatoes on the vine in pan, leaving room for salmon. Turn up the heat to medium-high and place the salmon in the pan, skin-side down. Cook the salmon (and other ingredients) for 2 minutes until the salmon skin has slightly crisp.

Transfer pan with all ingredients to oven and broil for 5 to 7 minutes until salmon has cooked through and Rogers Porridge Oats & Ancient Grains crust is golden crisp. Serve immediately.


SERVINGS 2 | PREP & COOK TIME 30 minutes.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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