pen rainbow

Tuesday, July 14, 2015

Tuesday's Cupboard—Salmon Puttanesca with Quinoa & Kale

A classic Italian sauce + flavorful & healthy salmon filets



Salmon Puttanesca

Adapted from Weight Watcher's Magazine, July/August 2015

Serves 2
Prep: 15 minutes
Cook:  25 minutes



Mmm...


Ingredients

  • 1 T. olive oil
  • 1/2 c. chopped sweet onion
  • 2 tsp. chopped jarred garlic in water (or 2 cloves, chopped)
  • 1/2 tsp. red pepper flakes
  • 1 T. anchovy paste
  • 2 - 14.5 oz. cans chopped Italian-style tomatoes
  • 1 6-oz. can tomato paste (Italian-style or with garlic)
  • 1/2 c. pitted Kalamata olives, roughly chopped
  • 3 T. capers, drained
  • 2 - 1/2 lb. salmon filets without the skin (ask the fish counter person to remove the skin for you)

Super-easy & good!  Available at Safeway

Make It!
  1. Preheat oven to 350°F.
  2. Heat oil in large nonstick skillet over medium heat.  Add onion, garlic & red pepper flakes.  Cook, stirring occasionally until onion & garlic soften, 2-3 minutes.
  3. Add anchovy paste & cook until paste melts, about 1 minute.  
  4. Add canned tomatoes & tomato paste.  Thin with about a half a can of water from the tomato can.
  5. Simmer on medium-low until sauce thickens, 5-7 minutes.
  6. Stir in olives & capers. 
  7. Nestle salmon filets into the sauce.  Spoon sauce over the salmon to cover.  Partially cover the saucepan with a glass lid & simmer for 10-12 minutes until fish is firm & opaque.
  8. Zap the frozen quinoa & kale.  Allow 4 minutes.  
  9. Serve & enjoy!