ItalianNeapolitan
Salmon alla Puttanesca
by Manu Food · 60K subscribers on YouTube
A flavorful twist on classic puttanesca sauce, using salmon instead of traditional seafood. The salmon is deboned, skinned, and cut into pieces, then gently cooked in a sauce of garlic, olives, capers, cherry tomatoes, basil, and oregano.
- Difficulty
- medium
Ingredients
11 items- Salmone Fresco1 piece, fresh, about 200-300 g
- Garlic2-3 cloves
- Olive Oilextra virgin, as needed
- Capersa handful, rinsed if salted
- Olivesa handful, pitted (black or green)
- Pomodorini in Barattolo200 g canned cherry tomatoes, with juice
- Black Pepperto taste, freshly ground
- Saltto taste
- Basila few fresh leaves
- Chili Pepper(optional) — a small pinch, or to taste (optional)
- Oreganoa sprinkle, dried
Method
- Debone and skin the fresh salmon, or ask your fishmonger to do it.
- Cut the salmon into bite-sized pieces, about 0.5 cm thick.
- In a pan, start with a base of garlic and olive oil.
- Add capers, olives, and cherry tomatoes (canned, for extra juice). Season with pepper, salt, basil, a touch of chili, and oregano.
- Add the salmon pieces and cook gently with the lid on, without moving them too much.
