Loch Duart Salmon Alla Puttanesca Recipe

Bring salmon to room temperature

Remove Loch Duart salmon from the refrigerator 20–30 minutes before cooking so it comes to near room temperature; pat dry with paper towels.

Season both sides of the salmon fillets with kosher salt and freshly ground black pepper.

Heat 2 tablespoons extra-virgin olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering but not smoking (about 1–2 minutes).

Place salmon fillets skin-side down in the skillet (work in batches if necessary to avoid crowding). Press gently with a spatula for 10 seconds to keep skin flat. Sear skin-side down for 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Flip the fillets and cook flesh-side down for 1–2 minutes more for medium (internal temperature ~125–130°F / 52–54°C). Adjust time for desired doneness. Remove salmon to a warm plate and tent loosely with foil while finishing the sauce.

While the salmon rests, make the puttanesca. In a separate wide sauté pan, heat 3 tablespoons extra-virgin olive oil over medium heat until shimmering.

Add the thinly sliced garlic and cook, stirring, for about 30–45 seconds until fragrant but not browned.

Add the finely chopped anchovy fillets and red pepper flakes. Break the anchovies up with a wooden spoon and cook for 1 minute until they dissolve into the oil.

Pour in the red wine (or dry vermouth) to deglaze the pan, scraping any browned bits; let it reduce by half, about 1–2 minutes.

Add the halved cherry tomatoes and cook 2–3 minutes until they start to soften and release juices.

Stir in the crushed San Marzano tomatoes, dried oregano, Kalamata olives, and capers. Bring to a gentle simmer and cook uncovered for 6–8 minutes to meld flavors and slightly thicken.

Taste and adjust seasoning with the 1/2 teaspoon sugar (if tomatoes taste too acidic), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir in chopped parsley and optional basil, reserving a little parsley for garnish.

If the sauce is too thick, add 1–2 tablespoons water or olive oil to loosen; if too thin, simmer 1–2 minutes longer. Keep sauce warm on lowest heat setting.

Spoon a generous ladle of the puttanesca sauce onto warmed plates or a family-style platter, creating a bed for the salmon.

Place each seared Loch Duart salmon fillet skin-side down on the sauce. Spoon additional sauce over the tops of the fillets, making sure olives and capers are distributed.

Drizzle each fillet with 1 teaspoon extra-virgin olive oil, sprinkle with reserved chopped parsley, and zest lemon over the dish. Add a parsley sprig and a lemon wedge to each plate.

Serve immediately with crusty bread or roasted potatoes to sop up the puttanesca sauce.