winter · Recipe Library

Salmon puttanesca with tomato, olives & capers

Name: Salmon puttanesca with tomato, olives & capers
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 x 160 g salmon fillets; 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 250 ml light fish stock; 600 g ripe tomatoes or good passata; 90 g pitted olives; 35 g capers, rinsed; 600 g tomatoes or passata; 90 g black olives; 35 g capers; 4 anchovy fillets, optional; 15 g fresh basil or flat-leaf parsley

A seasonal Mediterranean recipe centred on salmon puttanesca with tomato, olives & capers. Mery and Alfredo organise it as a chef-prepared base with a short fresh finish, separating delicate finishes whenever this protects texture and flavour.

← Back to Recipe Library

Ingredients for 4 people

Ingredients

4 x 160 gsalmon fillets
35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
250 mllight fish stock
600 gripe tomatoes or good passata
90 gpitted olives
35 gcapers, rinsed
600 gtomatoes or passata
90 gblack olives
35 gcapers
4anchovy fillets, optional
15 gfresh basil or flat-leaf parsley

Preparation

Method

01
Prepare a sauce base with pitted olives, capers, rinsed, black olives and capers, light fish stock, ripe tomatoes or good passata and tomatoes or passata and the measured stock. Simmer 15–20 minutes until concentrated but not dry.
02
Prepare salmon fillets: remove bones or shells as appropriate, pat dry and portion evenly. Keep strong citrus or vinegar separate during storage.
03
Cool the cooked base rapidly. Pack the listed grain separately when it is intended to be cooked fresh.
04
Pack the raw fish or seafood, cooked base and fresh basil or flat-leaf parsley in separate numbered containers.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.