Salmon Puttanesca

• 분량: 5

재료

**Preparation:**

Lemon slices, thin - 20 -2 per serve

Olive oil, for cooking

Garlic cloves, thinly sliced - 8

**Tomato Sauce:**

Olive oil - for cooking

Brown onion - 180g, finely minced ~ 1 large

Garlic clove, minced - 1

Salted Anchovy, soaked in a little olive for 10-15 mins then finely chopped- 16 pieces

Tomato passata - 300g

Tomato paste - 12g

Chilli flakes -1.5 tsp

Coriander seeds, lightly bashed in a mortar - 2 tsp

Preserved lemons, flesh discarded, rind finely sliced - 60g ~2

Honey - 2 tbsp

**Cherry Tomatoes:**

Cherry tomatoes, halved - 350g ~6 cherry tomatoes per serve (use a mix of colours if available)

**Salmon:**

Lemon, cut into 5mm-thin rounds - 130g ~1

Salmon fillet, pin-boned, trimmed and skin left on - about 650g (130-140g per serve)

Salt and pepper, for seasoning

**Salsa:**

Black Kalamata olives, pitted - 60g, (use green if black not available)

Capers, roughly chopped - 60g

Preserved lemon, rind thinly diced - 30 g ~1

Parsley leaves, roughly chopped - 10g

**Salsa Dressing:**

Olive oil - 30g

Lemon juice - 30g

Raspberry vinegar - 10g

Pomegranate molasses - 5g

Dijon mustard - 0.5 tsp

**To Serve:**

Sweet basil leaves, roughly chopped - 20g

방향

**Preparation:**

1 Bring a non-stick pan to high heat. Put the lemon slices in the pan without any oil and fry on high for 2 minutes on one side. Flip and repeat on the other side until it starts to brown. We want the sugar in the lemon to caramelise, turning the lemon flesh brown. Remove the lemon slices and set aside.

2 Bring a non-stick pan to medium heat. Put the olive oil and the sliced garlic in the pan and cook until the garlic starts to brown. Remove the garlic and set aside.

**Tomato Sauce:**

1 Bring a non-stick pan to medium heat.

3 Add the olive oil and bring to heat, then add the minced garlic and cook until it is translucent, about 1 minute. Add the chilli flakes and coriander seeds, cook for another 1 minute, until fragrant,

4 Add the anchovies and the oil they are soaked in, the tomato paste and tomato passata, stir through and cook for 5 minutes. then take off the heat.

5 Immediately add cooked garlic flakes, preserved lemon, lemon slices and honey to the sauce. Add salt and pepper, stir to combine, then leave to cool for about 15 minutes.

**Cherry Tomatoes:**

1 Bring a frypan up to medium heat.

2 Add olive oil and when hot, add the halved cherry tomatoes.

3 Cook until the cherry tomatoes begin to blister. We do not want to cook them through. We are aiming for only slightly cooked, where they are a mix of fresh and fried.

4 Sprinkle with salt and pepper and set aside.

**Crispy Skin Salmon:**

1 Dry the salmon with a paper towel. Moisture is the enemy of crisp skin.

2 Season the salmon generously with salt and pepper on both sides. Set aside for approx. 10 minutes prior to cooking.

3 Heat a large cast iron pan over medium-high heat.

4 Add the clarified butter and allow it to get hot.

5 Carefully place two of the salmon fillets skin-side down into the hot pan. Only cook 2 fillets at a time to prevent the pan getting crowded and allowing lots of space between each piece.

6 Use a fish spatula to gently press down on the fillets for about 10 seconds to ensure good contact between the skin and the pan. This prevents the skin from curling up and helps it crisp. You can also put a small metal bowl or plate onto the salmon in the pan to keep it pressed down.

7 Reduce the heat to medium-low after initially searing the skin. This allows the salmon to cook through without burning the skin.

8 Let the salmon cook skin-side down until the skin is crisp and golden brown, about 4-6 minutes. If the skin resists when you try to lift it with a spatula, it needs more time.

9 Flip the salmon and cook on the second side and cook very quickly, about 30 seconds then quickly fly remove from the pan and set aside. Repeat with the rest of the salmon.

**Note:**We want our salmon cooked rare. Even if it looks undercooked in the pan it will also continue to cook after we remove it from the pan. Use a thermometer to check for doneness; we are looking for 40°C in the thickest part when in the pan.

**Salsa:**

1 Mix the olives, capers, preserved lemon, basil and parsley leaves, olive oil and lemon juice in a small bowl, then add an eighth of a teaspoon of salt and mix again.

**To Serve:**

1 Put the tomato sauce in a mixing bowl. Stir through only once the sweet basil, cherry tomatoes and lemon slices, we do not want to overcoat them with the sauce.

2 Put a little of the combined tomato, lemon mix into the serving container, ensuring each serve has some slices of cooked lemon.

2 Place the salmon on top of the sauce and sprinkle with flaked salt.

3 Scatter the salsa over the salmon and the salt.

노트

Video on How to Cook Crispy Skin Salmon: https://www.youtube.com/watch?v=mxa-4hN1-qM&t=191s