Piquante Salmon Puttanesca

Someone handed me a fresh salmon to can a few days ago. After filleting and preparing it for the jars, there was still beautiful flesh clinging to the bones. Too good to waste.

I shredded it off and dropped it into a bowl of olive brine while I built a quick puttanesca sauce.

Salty. Briny. Bold. The kind of fast dinner that feels intentional even when it isn’t planned. Big flavour. Zero waste. Full satisfaction.

Salmon naturally contains vitamin D, making this dish as supportive as it is satisfying — a strong-bones meal built from real food.

Ingredients

Pasta

• 450g spaghettini (dried)
• Water (for boiling)
• Salt
• Olive oil

Sauce

• 1/2 cup olive brine
• 1 cup cooked salmon, shredded
• 1/2 cup Peppermaster Cajun Sauce
• 2 tbsp olive oil
• 2 tbsp tapenade (or chopped olives, capers, and sun-dried tomatoes)
• 1 anchovy filet
• 1 clove garlic (2 if small)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghettini according to package directions.
2. Drain pasta and toss lightly with olive oil in a large bowl.
3. While pasta cooks, marinate the shredded salmon in olive brine.
4. In a pan, sauté garlic in olive oil until fragrant.
5. Add anchovy, tapenade, and the Peppermaster Cajun Sauce for bold Cajun Heat. Stir to combine and heat gently.
6. Add the salmon and warm through without overcooking.
7. Toss sauce with pasta. Serve immediately.

Optional Finish: Maple Umami Depth

For a deeper, slightly sweet contrast, finish the dish with a drizzle of Peppermaster Maple Umami. The maple richness plays beautifully against the brine and anchovy, adding layered complexity without overwhelming the salmon.

Bon appétit.