Salmon Puttanesca
Servings: 2
Calories: 562kcal
Salmon Puttanesca is vibrant with Italian flavors and could not be easier to prepare. The entire dish comes together in about 30 to 40 minutes. The sauce is great by itself over pasta, or, you can serve the dish without pasta. Healthy, yummy, and perfect for entertaining or a weeknight at home.
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Ingredients
- 3 tablespoon olive oil divided
- 3 cloves garlic minced
- 3 anchovy fillets in oil, roughly chopped
- 1 tablespoon parsley fresh, chopped, plus extra for garnish
- 1 tablespoon basil fresh, chopped
- ½ teaspoon red pepper flakes more, for more spice
- ¼ cup white wine
- 1 28 oz can whole tomatoes drained, roughly chopped
- 1 cup clam juice
- ½ cup green olives pitted, halved
- ½ cup kalamata olives pitted, halved
- 2 tablespoon capers drained
- Salt and pepper
- 2 7 oz salmon fillets skinless
- 12 oz bucatini or any long pasta, cooked
Instructions
- Bring a pot of salted water (enough to boil the pasta in).
- In a large skillet, heat 2 tablespoon oil over medium-high heat.3 tablespoon olive oil
- Add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add the anchovies, parsley, basil, and red pepper flakes. Cook for another 3 minutes, stirring often until the anchovies are starting to dissolve.3 cloves garlic, 3 anchovy fillets, 1 tablespoon parsley, 1 tablespoon basil, ½ teaspoon red pepper flakes
- Carefully stir in the wine and bring it to a boil. Boil for about 2 minutes, or until has reduced about in half. Add the tomatoes, clam juice, olives, capers, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil and then reduce heat to a simmer for about 4 minutes, until the sauce has reduced a little and slightly thickened. Cover with a lid and set aside.¼ cup white wine, 1 28 oz can whole tomatoes, 1 cup clam juice, ½ cup green olives, ½ cup kalamata olives, 2 tablespoon capers, Salt and pepper
- Cook the pasta according to package instructions.12 oz bucatini
- Sprinkle the salmon fillets all over with salt and pepper. Heat the remaining two tablespoon of oil over medium-high heat. Once the oil is shimmering, add the salmon and cook it for about 3 minutes, until the underside is golden. Flip and cook until golden again and the middle is just barely pink, usually another 3 to 4 minutes.2 7 oz salmon fillets
- Drain the pasta and portion it out into serving bowls. Spoon a cup or two of the sauce over the pasta. Place the salmon over the sauce and spoon more sauce over the top. Garnish with parsley and serve at once.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The anchovies do not give an overpowering taste, however, if you do not like anchovies at all, you can reduce them to 1 or 2 fillets, or omit them completely (but they do add an amazing depth of flavor).
Tuna, snapper, halibut, cod, swordfish, or trout can all be substituted for salmon. The internal temperature of the fish should be 145°F.
Leftovers will keep covered in the fridge for up to 3 to 4 days. Reheat in a skillet over medium heat. Add water or stock (seafood, chicken, or vegetable), to loosen the sauce.
Nutrition
Calories: 562kcal | Carbohydrates: 146g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 782mg | Potassium: 609mg | Fiber: 9g | Sugar: 9g | Vitamin A: 830IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 4mg