Salmon Puttanesca
User Reviews
5.0
15 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2
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Calories
562 kcal
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Course
Main Course
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Cuisine
Italian
Salmon Puttanesca
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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 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 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.
- 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.
- 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.
- Cook the pasta according to package instructions.
- 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.
- 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.
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.
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- 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 Information
Show Details
Calories
562kcal
(28%)
Carbohydrates
146g
(49%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
4mg
(1%)
Sodium
782mg
(33%)
Potassium
609mg
(17%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
830IU
(17%)
Vitamin C
11mg
(12%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 146g | 49% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 4mg | 1% |
| Sodium | 782mg | 33% |
| Potassium | 609mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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