Baked salmon with puttanesca salsa recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• ½ tbsp runny honey
• 1 x 220g pack of 2 salmon fillets
• 75g polenta
• 250g cherry tomatoes, quartered
• 1 tbsp capers, roughly chopped, plus 1 tbsp brine
• 50g pitted kalamata olives, halved
• 1 shallot, chopped
• 2 anchovy fillets, finely chopped
• 1 garlic clove, crushed
• ½ tsp chilli flakes