Salmon Puttanesca
115g Miza Smoky Tomato Sauce
2 Salmon Fillets
5 Green Olives
3 Anchovies
1 Tsp Capers
2 Garlic Cloves, finely chopped
10g Parsley, finely choppedd
5 Cherry Tomatoes, quarteredd
1/2 Tsp White Wine Vinegar
1/4 Lemon, juiced
Olive Oil
To Serve:
Brown Rice
Cook Time: 0025
Serves: 02
Instructions
- Prepare the vegetables first. Peel and finely chop the garlic. Wash and finely chop the parsley, and cut the tomatoes into quarters. Finely chop the olives (de-stoned), anchovies and capers.
- Heat a medium saucepan on medium/high heat, and add a drizzle of olive oil.
- Remove the skin from the salmon and slice into 3cm chunks andd set aside.
- Add the anchovies to the pan with the capers and olives and cook for 2-3 minutes, then add the garlic and parsley and cook a further 2 minutes. Add the cherry tomatoes and cook for 5 minutes before adding the Smoky Tomato sauce with a splash of water (about 1/4 jar full).
- Meanwhile cook your rice.
- Once the tomato sauce is bubbling gently addd the salmon and cook for 8-10 minutes or until the salmon is flaking and cooking through. Add a squeeze of lemon and season with salt and pepper.
- Serve with the rice and your choice of vegetable (asparagus works well).
