Salmon Puttanesca
This recipe is best served in mid-summer when tomatoes are at their peak, but can also be made in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Mixing bowl
- Wooden spoon
- Plate
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium red onions, chopped
- 5 cloves garlic, crushed
- ½ cups dry red wine
- 5 cups diced tomatoes
- 2 teaspoons anchovy paste (optional)
- 2 tablespoons tomato paste
- 2 tablespoons capers
- ½ cups pitted kalamata olives
- 10 ounces artichoke hearts, halved
- 1 pinch crushed red pepper flakes
- sea salt
- freshly ground black pepper
- 1½ pounds wild salmon fillets (use King salmon)
- 2 tablespoons extra virgin olive oil
- ½ cups chopped parsley
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