EASY SALMON PUTTANESCA
A simple yet elegant dinner, this Salmon Puttanesca is a weeknight meal everyone will be impressed with. It's easy to make, and pairs with so many sides. Plus, it's gluten-free, Paleo and Whole30 friendly!
Provided by Lexi
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 385 calories, Sugar 5.6g, Sodium 789mg, Fat 27g, SaturatedFat 3.6g, Carbohydrate 14.6g, Fiber 4.9g, Protein 26g, Cholesterol 55mg
SALMON PUTTANESCA RECIPE
Salmon Puttanesca is a cheap and easy meal made with pantry staples. It'll definitely become a regular in your house!
Provided by Lisa Grant
Categories Dinners
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 864 calories, Fat 62 g, Carbohydrate 2 g, Fiber 0 g, Protein 79 g, SaturatedFat 9 g, Sodium 673 mg, Sugar 0 g
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.
CAMPANELLE WITH FRESH PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.
PAN-SEARED SALMON PUTTANESCA
Prepare this Pan-Seared Salmon Puttanesca for a show-stopping entrée. This spicy and delicious Pan-Seared Salmon Puttanesca is anything but boring!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 660 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 2 g
PENNE WITH SALMON PUTTANESCA
Make and share this Penne With Salmon Puttanesca recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 598.1, Fat 19.9, SaturatedFat 2.9, Cholesterol 59.1, Sodium 224.9, Carbohydrate 68.7, Fiber 4.2, Sugar 1.6, Protein 34.8
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PENNE WITH SALMON PUTTANESCA RECIPE - GRACE PARISI
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4/5 Category Pasta + NoodlesServings 4Total Time 30 mins
- In a large pot of salted boiling water, cook the pasta until it's barely al dente. Drain, reserving 11/4 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.
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