Salmon Putanesca Livens Up Tastebuds

*part 2 in a series

Salmon Putanesca

It’s a very common problem. Thankfully, after taking a 3-hour cooking class on various ways to cook fish, I’m more confident about serving up a delicious seafood meal! The Salmon Putanesca dish we cooked that evening wowed me.

When you go to buy fish, whether it’s for Salmon Putanesca or another dish, don’t let the seafood person make you take the tail of the fish, head chef Michael Ramsey counseled. The seafood person in the grocery store will give you the fillets he wants to ‘move,’ unless you tell him or her exactly what you want.

And since fish tends to be pricier than meat, tell the seafood guy what you’d like: four 6 ounce fillets with no ‘tail.’ That thin piece on the fish that cooks more quickly than the rest of the fish and tastes very overdone? That’s the tail you don’t want. Calling ahead may save you time and frustration at the seafood counter, depending on the service at the store you frequent.

Waiting for the liquid in the salmon putanesca to reduce by half.

I found this advice from a seasoned chef, given at a recent cooking class, fascinating and helpful. My classmates and I liked his reasoning of not paying for the part of the fish (the tail) that no one wants. Why should you have to take the tail part, when you’re paying a pretty penny for fish?

My favorite recipe of the evening was the Salmon Putanesca. The flavors of the anchovy, Kalamata olives, and spices created an amazing flavor and dish.

One person in the class accidentally dumped about 1 Tablespoon of crushed red pepper in their salmon dish, adding some heat and spice to the very air. People (including myself) started coughing. Thankfully a couple windows were opened to clear the air a little.

We had no time to make a side dish, but next time I’ll serve the Salmon Putanesca over pasta.

Even though two tablespoons of butter are used in the preparation of four salmon filets, the Salmon Putanesca racks up high points in my book. Doing the math, you’re dishing up 1/2 tablespoon butter per serving of salmon. Not bad.

Salmon Putanesca

*recipe by Chef Michael Ramsey

• 4 6 oz. filets of salmon, skinned
• 1 Tablespoon olive oil (not extra virgin olive oil; regular olive oil is better able to withstand high heat, according to the chef)
• 1 Tablespoon minced shallots
• 1 Tablespoon minced garlic
• 1/2 teaspoon crushed red pepper (or less, depending on how spicy you like it)
• 2 Tablespoons chopped Kalamata olives
• 1 Tablespoon capers, drained
• 1 anchovy, minced
• 1 cup fresh tomato, diced
• 4 ounces chicken stock
• 4 ounces dry white wine
• 1 Tablespoon basil, chiffonade
• fresh cracked pepper to taste (no need to add salt, due to saltiness of ingredients)
• 2 Tablespoons butter

1. In a large saute pan, heat olive oil on high heat until it just begins to smoke. Carefully place the filets in the pan, one at a time, shaking the pan between to prevent sticking. Allow the filets to sear undisturbed one minute.

2. Carefully turn the filets over in the pan in the order that they went in, again shaking the pan to prevent sticking.

3. After one minute, remove the filets and place on serving plates.

4. Quickly add the shallots, olives and capers.

5. Then add the garlic, crushed red pepper and anchovy, stirring constantly.

6. Add tomatoes and saute for 30 seconds.

7. Add the white wine and chicken stock, and reduce the liquid by half.

8. If a more well-done temperature is desired, place the salmon back in the pan at this time (I certainly did, for about 4 more minutes). Once the liquid has reduced by half, add the basil and butter, and stir until the butter is incorporated. Serve over the salmon.

When I purchase fish next time, we’ll see what kind of pushback I get from the purveyor about no tail on my salmon!