Puttanesca-Style Salmon Traybake
If you make the tomato anchovy oil a day ahead here, you can then delight in the fact that a midweek supper can be on the table within 20 minutes. The fuss-free cooking method – all hail the traybake! – plus the dialled-up flavours – all hail puttanesca! – makes such a winning combination.
Method
Based on 4 servings, adjust as needed.
Step 1
First make the tomato anchovy oil. Put all 85 mls of oil (if cooking for 4), anchovies and tomato paste into a small sauté pan and place on a medium heat. Once the mixture starts to simmer, cook for 5 minutes, stirring from time to time. Add the chilli flakes and coriander seeds and cook for another minute, until fragrant. Remove from the heat and add the garlic, 2 preserved lemons (if cooking for 4) and maple syrup. Stir to combine, then set aside to cool.
Step 2
Preheat the oven to 220°C fan.
Step 3
Place the beans, spring onions and tomatoes on a large, parchment-lined baking tray. Drizzle over 3 tablespoons of your tomato anchovy oil (if cooking for 4) along with a pinch of salt and a good grind of pepper. Toss to combine and place in the oven for 12–13 minutes, until the beans and tomatoes are starting to soften and taking on a little colour. Meanwhile, arrange the salmon fillets on a plate and, using a spoon, drizzle the remaining tomato anchovy oil (as well as all the solids) evenly over the fillets. Once the beans and tomatoes have had their time in the oven, nestle the salmon fillets among them and bake for a further 8 minutes. Set aside for 5 minutes, out of the oven, to rest.
Step 4
While the salmon is baking, mix all the ingredients for the salad in a bowl. Kamalata olives, capers, remaining preserved lemon, basil, parsley, lemon juice and the remaining 2 tbsps of olive oil and season with a good grind of pepper. Spoon half the salsa over the salmon and serve the fish warm (or at room temperature, which works just as well), with the rest of the salsa in a bowl on the side.
Step 5
Serve with rice, if you wish.
- Ingredients
- Based on 4 servings
-
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
85ml Olive Oil, plus a little extra 1x Sainsbury's Olive Oil 1L -
2.5 tbsp Tomato Paste 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
8 Garlic Cloves, very thinly sliced 1x Sainsbury's Garlic -
2 tsp Coriander Seeds, lightly bashed in a mortar 1x Sainsbury's Coriander Seed 25g -
1 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
70g Pitted Kalamata Olives, halved 1x Sainsbury's Pitted Kalamata Olives with Herbs 70g -
2 tsp Maple Syrup, or honey 1x Clarks Original Maple Syrup with Carob Syrup 180ml -
10g Basil Leaves, roughly chopped 1x Sainsbury's Fresh Packed Basil 30g -
2 tsp Lemon Juice 1x Sainsbury's Lemons -
10g Parsley Leaves, roughly chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
8 Anchovies swap for tinned when possible, finely chopped 1x Sainsbury's Anchovy Fillets in Olive Oil 50g (30g*) -
6 Spring Onions, cut widthways into thirds 1x Sainsbury's Spring Onions Bunch 100g -
200g Fine Green Beans, trimmed 1x Sainsbury's Extra Fine Beans 200g -
4 Skin On Salmon Fillets 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
60g Capers, drained and roughly chopped 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (65g*) -
200g Mixed Cherry Tomatoes, halved 1x Sainsbury's Best of British Tomatoes, Taste the Difference 250g -
3 Preserved Lemons, flesh and pips discarded, skin finely chopped 1x Odysea Preserved Beldi Lemons 360g (200g*) -
2 pouches Rice 2x Ben's Original Classic Long Grain Microwave Rice 220g