This is a very easy dish to put together with just a few ingredients you can mainly find in your cabinet. I like to pair it with a side vegetable or salad. It is a very healthy Mediterranean dish. I know some people do not like anchovies, but do not be afraid to use them – they are delicious, and they literally melt into the sauce!
Ingredients
2 tbsps. olive oil
3 anchovies
3 garlic cloves, minced
½ onion, minced
¼ cup wine (you can use red or white)
1 8 oz. can tomato sauce
1 ½ lbs. salmon filets (cut into 4-6 oz portions)
¼ tsp. salt
Fresh ground black pepper
3 tbsps. capers
1 cup kalamata olives, halved
Fresh chopped parsley
1. Add the olive oil to a wide brimmed skillet and coat the bottom of the pan. Bring it up to medium heat. Add the anchovies and break them up with a wooden spoon until they “melt” into the pan.
2. Add the garlic and sauté for a minute. Add the onions, and sauté until they are translucent, about 3-4 minutes.
3. Add the wine and reduce it for a minute so that it thickens. Add the tomato sauce and stir everything together.
4. Season the salmon filets with salt and pepper and nestle the filets into the sauce, scattering the capers and olives all around. Lower the heat to a simmer and cover the skillet with a lid, cooking the salmon, about 7-10 minutes (salmon should no longer have any dark pink).
5. Once finished, garnish the salmon with the chopped parsley and serve immediately!
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