Salmon puttanesca

dinner · ⏱ 50 min · 7 portions · 16.0 g carbs / portion · allergens: egg, fish

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
http://flowcooking.food/en-us/recipe/734/salmon-puttanesca/