Bill's Recipes
Salmon Puttanesca
4 salmon fillet, about 6 ounces each
2 cloves garlic, minced
6 tablespoons olive oil
2 ounces or more of black kalamata olives, pitted and chopped
1 teaspoon chopped capers
1 large tomato, peeled and coarsely chopped
4 or 5 anchovy fillets, chopped
1 cup flour, for dredging
Garnishes:
salt and fresh ground black pepper
1 teaspoon crushed red pepper flakes (optional)
chopped parsley
Heat a large frying pan and add 3 tablespoons of the oil and the
garlic. Sauté the garlic until golden brown. Add the olives, capers,
tomato, and anchovy fillets. Stir well and heat through for about 6 min.
Season the salmon with black pepper. Roll each fillet in flour and pat
off the excess. Heat another frying pan and add the remaining oil. Sauté
the fish over medium heat about 2 minutes on each side. The fish should be
lightly browned but not overcooked. Top the fish with the sauce, season to
taste, and garnish.
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