| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 cup water
- 1/2 cup lentils, rinsed
- 4 (6-ounce) salmon fillets, skin and pin bones removed
- Sea salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 1 cup diced onion, approximately 1 medium onion
- 2 tablespoons capers
- 1/4 cup, rough chopped pitted kalamata olives
- 1 teaspoon minced anchovies
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 cup diced canned tomatoes
- 2 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 1 tablespoon julienned basil, plus whole sprigs, for garnish
- 1 tablespoon chopped Italian parsley leaves
Instructions
- Preheat the oven to 325 degrees F.
- In a small saucepan, over medium heat, add 1 cup of water and 1/2 cup rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Drain and set aside.
- Season the salmon steaks with salt and pepper on all sides. In a large nonstick saute pan, over medium high heat, add 1 tablespoon of the olive oil. When the oil is hot and shimmering add the salmon fillets. Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side. Remove the fillets to a baking sheet fitted with a rack and put in the oven.
- Add the remaining 1 tablespoon of olive oil to the same pan, over high heat. When the oil is hot add the onions, capers, olives and anchovies. Stir often until the onions are just starting to caramelize. Add the garlic and red pepper flakes and saute for 2 minutes more. Stir in the tomatoes, red wine vinegar and the lemon juice. Reduce the heat to a simmer and cook for 3 to 4 minutes. Add the lentils and adjust the seasoning, if necessary. Stir in the basil and parsley and remove from heat.
- Remove the salmon from oven, and transfer the fillets to serving plates. Top each serving with the puttanesca and garnish with a whole basil sprig.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 550 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 94 mg |
| Sodium | 921 mg |
| Serving Size | 1 of 4 servings |
| Calories | 550 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 94 mg |
| Sodium | 921 mg |
Reviews
Outstanding! Made the sauce ahead of time and roasted the salmon with the skin on. The fish slid off the skin and I added it onto the bed of saucy lentils, into which I added a little leftover brown rice. Absolutely delish!
Notes to myself – go easy on the red wine vinegar.
Delicious recipe!! Had it last night and now my mouth is watering thinking about it!! Will make it again and again.
This recipe was awesome. This is James Hunt really loved this recipe. Recently wounded in Afghanistan, while i was in the hospital i watched alot of food network and saw this recipe and just had to try it once i got home. Enjoyed it with a nice white wine.
Just had this for supper. Really tasty and healthy. Great flavours! Yum!
We really enjoyed this! We used Trader Joe precooked lentils and it was cooked in 30 minutes from prep to finish. Sided this with some green beans and it was really fantastic!
This is a wonderful sauce that would also go well with grilled chicken. I paired it with salmon and left-over brown rice instead of lentils. The house was filled with great aromas and the flavors were perfect for my family. I made the sauce ahead of time but added the herbs just before reheating and serving. This will become a staple for us.
I’m the Chef/Instuctor at a technical High school culinary arts program, and we run a small fine dining restaurant that is open to the public. We ran this as our special entree today – and the customers went wild! We did the lentils and the sauce before hand, and then roasted the salmon at service time. Will definatly add this to our recurring offerings!
Quick and delicious!
Thank heaven I watched the video! This recipe is tasty but poorly written. For the lentils, Guy sauteed vegs, then deglazed with a little white wine before pouring in the lentils and cooking water – discard vegs before serving. Also, you don’t need the oven for anything, the salmon fillets are small enough to cook entirely on the stovetop. Another great fish/puttanesca combo is RR’s Halibut with Raw Puttanesca.