Salmon Puttanesca Recipe
a shining example of why the Mediterranean diet is so good, Salmon Puttanesca is antioxidant rich from the tomatoes, and full of anti-inflammatory omega-3 fatty acids in the salmon
Servings: 4
Ingredients
for Puttanesca Sauce:
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic sliced razor thin
- 6 oil packed anchovy filets chopped
- 1 tablespoon + more to taste crushed red pepper
- 1 28-ounce can crushed tomatoes
- ½ cup olives pitted and sliced length-wise
- 2 tablespoon capers
- 1 tablespoon dried oregano
- ¼ teaspoon salt or to taste
Instructions
- Heat olive oil in a pan with high sides over medium-high heat.
- Add garlic and stir until just fragrant. Add anchovies and crushed red pepper to pan. Using your stirring spoon, smash anchovies with garlic and red pepper into the pan.
- Pour crushed tomatoes into pan and stir to combine. Bring to a boil (you might have to increase stovetop heat temporarily), then turn down the heat to simmer. Stir in sliced olives, capers, and dried oregano. Season with about ½ teaspoon salt to start, then taste and adjust. You may not need too much salt if your anchovies, olives and capers are salty.
If you are making SALMON PUTTANESCA:
- Add 4 4- to 6-ounce pieces of salmon to pan, cover pan, and cook until salmon flakes apart easily, about 15 minutes.
If you are making PASTA PUTTANESCA:
- Cover pan and cook Puttanesca sauce for 15 minutes. Add cooked pasta to pan, gently toss with sauce, then serve.
- Garnish with chopped fresh basil and parsley.
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