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Salmon puttanesca

Tender salmon with a rich, salty-sweet puttanesca glaze
Charred lemon edges and briny depth in every bite
Warm, fragrant, and irresistibly saucy—cook it tonight

dinner ⏱ 50 min 520 kcal / portion 16.0 g carbs / portion (estimated) eggfish 🔗 Original source

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Salmon puttanesca
v4 · rb0e705f985 20260727Z1751 2 pieces preserved lemon 1 piece lemon salt to taste 200 g tomato 🍳 ⏱ 5 min cook the anchovy-tomato paste oil, stirring 🍳 ⏱ 1 min cook the chilli and coriander until fragrant ⏳ ⏱ 15 min stir in the garlic, preserved lemon and maple syrup, then cool 🔥 preheat the oven to 200°C and line the roasting tin 🍽 arrange the lemon slices on the lined tray 🌀 season the salmon with salt and black pepper, then lay skin side down on the lemons 🍽 scatter the tomato halves around the salmon pour the cooled puttanesca oil and press the garlic flat against the fish 🔥 ⏱ 17-20 min bake the salmon, then rest for 5 min 🌀 mix the salsa ingredients in a bowl and add salt to taste 🍽 scatter half the salsa over the salmon 🍽 serve the salmon with the remaining salsa on the side separate the preserved lemon rind for the salsa 🌀 add the preserved lemon rind to the salsa and mix to combine Salmon Puttanesca 🎉 70 ml olive oil 8 pieces anchovy 2½ tbsp tomato paste 1½ tsp chilli flakes 2 tsp coriander seed 8 pieces garlic clove 2 tsp maple syrup 1.2 kg salmon fillet black pepper to taste 60 g kalamata olive 60 g capers 20 g basil leaf 10 g parsley leaf 2 tsp lemon juice olive oil, anchovy, tomato paste chilli flakes, coriander seed garlic clove, maple syrup 1 piece preserved lemon salmon fillet, black pepper tomato salt half · 1 piece half the rest
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Preparation steps

  1. cook the anchovy-tomato paste oil for 5 min, stirring
  2. cook the chilli and coriander for 1 min until fragrant
  3. stir in the garlic, preserved lemon and maple syrup, then cool for 15 min
  4. preheat the oven to 200°C and line the roasting tin
  5. arrange the lemon slices on the lined tray
  6. season the salmon with salt and black pepper, then lay skin side down on the lemons
  7. scatter the tomato halves around the salmon
  8. pour the cooled puttanesca oil and press the garlic flat against the fish
  9. bake the salmon for 17-20 min, then rest for 5 min
  10. mix the salsa ingredients in a bowl and add salt to taste
  11. scatter half the salsa over the salmon
  12. serve the salmon with the remaining salsa on the side
  13. separate the preserved lemon rind for the salsa
  14. add the preserved lemon rind to the salsa and mix to combine

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