Salmon Puttanesca
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 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
Description
Salmon Puttanesca melds tender salmon fillets with a classic puttanesca sauce components including garlic, anchovies, Kalamata and green olives, capers, white wine, and fresh herbs like parsley and basil. The sauce begins by gently cooking aromatics and anchovies to develop depth, followed by wine reduction, and the addition of chewy olives, tart capers, and ripe tomatoes to create a savory, tangy base. Clam juice adds an extra layer of seafood flavor and moisture.
The salmon is seasoned lightly and pan-seared until just cooked through, maintaining a delicate texture that stands out against the complex sauce. This preparation results in a well-balanced dish where the salty and umami elements of the sauce complement the richness of the fish. Served over cooked bucatini or any preferred long pasta, this dish offers a satisfying combination of textures and tastes.
Anchovy fillets contribute a subtle umami without overpowering the dish and can be adjusted or omitted based on preference. Leftovers keep well in the refrigerator for several days and reheat gently in a skillet with added liquid to loosen the sauce.
Ingredients
- 3 tablespoon olive oil divided
- 3 cloves garlic minced
- 3 anchovy fillet 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
- black pepper
- 2 oz salmon skinless, fillets
- 12 oz bucatini pasta 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
- Anchovies add depth but can be reduced or omitted if not preferred.
- Substitute salmon with tuna, snapper, halibut, cod, swordfish, or trout as desired.
- Ensure salmon reaches an internal temperature of 145°F for safe doneness.
- Leftover salmon puttanesca can be refrigerated for 3 to 4 days and reheated gently with added stock or water.
- Refer to accompanying video for visual guidance on cooking technique.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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