Grilled Salmon Puttanesca Recipes

PAN-SEARED SALMON PUTTANESCA

Steps:

• Coat fish with mustard. Heat oil in medium skillet on medium-high heat. Add fish; cook 3 min. on each side or until browned on both sides. Remove fish from skillet; cover to keep warm.
• Add onions and garlic to skillet; cook 3 min., stirring occasionally. Add all remaining ingredients except 1 Tbsp. parsley. Cook 5 min.; stir. Top with fish; cover. Cook 4 to 5 min. or until fish flakes easily with fork.
• Sprinkle with remaining parsley.

SALMON PUTTANESCA RECIPE

Steps:

• Heat oil in a large skillet over medium-high heat. Sprinkle Italian seasoning on the salmon and put in pan. Cook 3 to 6 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add jalapeño and garlic to pan; sauté 5 minutes or until tender. Add tomatoes, capers, olives, wine, and anchovy paste. Sprinkle with parsley. Simmer for 15 minutes or until sauce is thickened. Return fish to pan and cook until heated through. Serve fish over sauce and with pasta, if desired.

GRILLED SALMON PUTTANESCA

Steps:

• Preheat grill to high heat. If using charcoal grill place grill grate over the fire to preheat. Coat salmon with 1 teaspoon olive oil. Sprinkle salt over the salmon.
• Meanwhile, heat the remaining 2 teaspoons oil in a medium heavy-bottomed saucepan over medium heat. Add onion and garlic, and cook, stirring often until the onion is soft and translucent and just starting to brown, 6 minutes. Add wine, increase heat to high and cook, stirring often until the wine is mostly evaporated, about 3 minutes. Add tomatoes, olives, capers, oregano and pepper and bring to a simmer, stirring occasionally. Simmer until thickened slightly, about 5 minutes.
• Once grill is hot, if using gas grill with three burners, turn off one burner and reduce other two burners to medium-high. For a two burner gas grill turn off one and leave the other on high. If using a charcoal grill, empty coals from chimney onto one side or rake coals to one side of the kettle. Place grill on top of coals and let pre-heat for a minute. Rotate grill grate so hottest part is over the cooler side. Place fish, skinned side up, on the side of the grill with no heat under it. Place cover on grill (with vents open if using kettle grill) and allow the fish to cook, undisturbed until cooked to desired doneness, 6 to 10 minutes.
• Serve salmon with sauce topped with parsley.

EASY SALMON PUTTANESCA

Steps:

• Preheat oven to 400ºF.
• Add sundried tomatoes, roma tomatoes, olives, 1 tablespoon olive oil, capers, lemon juice, parsley, oregano, basil, and red pepper flakes to a food processor or blender. Pulse until mixture is minced, but not fully smooth. Set aside.
• Heat the remaining 1 tablespoon oil in an oven-safe medium skillet over medium heat. Once hot, add onion, garlic, and a pinch of salt and cook until beginning to soften, about 5 minutes. Add minced tomato mixture and bring up to a boil. Lower the heat and continue to simmer for 10 minutes. Taste and adjust seasoning, adding salt as needed. Shut off the heat.
• Meanwhile, drizzle olive oil on salmon fillets, and sprinkle seasoning on top. Nestle salmon inside of the puttanesca sauce, and transfer the skillet to the oven.
• Bake until the salmon is cooked through and has reached an internal temperature of 170ºF, about 8-10 minutes.
• Serve immediately, with a side of choice.

PENNE WITH SALMON PUTTANESCA

Steps:

• In a large pot of salted boiling water, cook the pasta until it's barely al dente.
• Drain, reserving 1 1/4 cups of the cooking water.
• Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.
• Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.
• Transfer the salmon to a plate and pour off the oil in the skillet.
• Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.
• Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.
• Add the tomatoes and cook until just softened, 2 to 3 minutes.
• Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.
• Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
• Add the salmon to the skillet and break it up into chunks.
• Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
• Stir in the basil, transfer the pasta to bowls and serve.

LENTIL PUTTANESCA WITH SALMON

Steps:

• Preheat the oven to 325 degrees F.
• In a small saucepan, over medium heat, add 1 cup of water and 1/2 cup rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Drain and set aside.
• Season the salmon steaks with salt and pepper on all sides. In a large nonstick saute pan, over medium high heat, add 1 tablespoon of the olive oil. When the oil is hot and shimmering add the salmon fillets. Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side. Remove the fillets to a baking sheet fitted with a rack and put in the oven.
• Add the remaining 1 tablespoon of olive oil to the same pan, over high heat. When the oil is hot add the onions, capers, olives and anchovies. Stir often until the onions are just starting to caramelize. Add the garlic and red pepper flakes and saute for 2 minutes more. Stir in the tomatoes, red wine vinegar and the lemon juice. Reduce the heat to a simmer and cook for 3 to 4 minutes. Add the lentils and adjust the seasoning, if necessary. Stir in the basil and parsley and remove from heat.
• Remove the salmon from oven, and transfer the fillets to serving plates. Top each serving with the puttanesca and garnish with a whole basil sprig.

BAKED SALMON PUTTANESCA

Steps:

• Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium heat. Add shallot, garlic, and pepper flakes; cook, stirring occasionally, until vegetables soften, 2−3 minutes.
• Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
• Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, 10−12 minutes.
• Serving size: 1 fillet and 1/2 cup sauce