Salmon with Olive and Caper Puttanesca Chutney
While the classic Italian Puttanesca dish is based on a thick sauce served over pasta, this recipe embraces the flavors of the traditional Puttanesca sauce while taking a healthy, low-carb twist on the classic favorite, bringing a Mediterranean fresh feel to the plate without the added guilt.
Equipment
- Cutting knife
- Baking sheet
- Mixing bowl
Ingredients
- 2 servings Salmon Fillet Frozen or fresh
- 1/4 cup Cherry tomatoes chopped
- 1/8 cup Green olives chopped
- 1/8 cup Kalamata olives chopped
- 1 tsp Shallot chopped
- 1 tbsp Red onion chopped
- 1 clove Garlic minced
- 2 tsp Capers preserve liquid
- 1 tbsp Lemon juice about half a lemon
- Salt and Pepper to taste
Instructions
- Preheat oven to 350 degrees and placed thawed, cleaned salmon fillets on a lightly greased baking sheet, skin side down if using fresh. Sprinkle with salt. Bake uncovered for 15-20 minutes, or until no longer pink
- While salmon is baking, assembly your chutney by combining all ingredients together, adding a splash of caper juice for liquid, if needed. Stir occasionally to keep flavors marinating.
- Remove salmon from oven and top with a generous portion of chutney and wedge of lemon.
- Suggested serving over riced cauliflower and broccoli with steamed asparagus (as shown in picture).