Salmon Puttanesca | Nourishing Meals®
This recipe is best served in mid-summer when tomatoes are at their peak, but can also be made in
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 medium red onion s chopped
- 5 clove garlic crushed
- ½ cup dry red wine
- 5 cup diced tomatoes
- 2 teaspoon anchovy paste (optional)
- 2 tablespoon tomato paste
- 2 tablespoon capers
- ½ cup pitted kalamata olives
- 10 ounce artichoke hearts halved
- 1 pinch crushed red pepper flakes
- sea salt
- freshly ground black pepper
- 1½ pound wild salmon fillets (use King salmon)
- 2 tablespoon extra virgin olive oil
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