This sauce will impress and surprise your guests! Puttanesca sauce, originally from Naples, is a sauce combined with black olives, capers, and anchovies. I love this sauce so much i’ve modified the recipe into a pasta dish, and also cooking with Halibut. – Jen
Salmon (5-6oz) skin removed
1 Roma Tomato (small dice)
½ Small Red Onion (small dice)
2 cloves Garlic (chopped)
¼ cup sliced Black Olives
3 Tbsp Fresh Oregano (chopped)
¼ cup Roasted Red Pepper (chopped)
2 Tbsp Capers
1 Anchovy Filet (chopped) or 1 Tbsp Anchovy Paste
¼ cup Olive Oil
- To make sauce, chop and prep all ingredients. Preheat a large sauté pan and add the olive oil. Saute the red onion, garlic and tomatoes first (2-3mins).
- Next add the roasted peppers, olives, anchovy and capers. Season with salt and pepper. Keep in mind though that the capers and anchovy add salt already.
- Saute all ingredients for another 2-3 mins then remove sauce from heat. Allow to cool slightly for 10 mins or so. Once it has cooled down, add the chopped oregano and mix well.
- Preheat pan over medium high heat, and add a touch of olive oil. Season Salmon with salt and pepper and pan sear fish on the face side first (3-5 mins). Once you have achieved good color, flip fish over and cook on second side (6-7mins).
- Reheat puttanesca sauce in a separate pan until warmed through. Place salmon on plate and spoon sauce over and around salmon.