Piquante Salmon Puttanesca

Instructions

Someone gave me a salmon to can a couple of days ago. After preparing it all for the pot, there was still a lot of flesh still on the bone. So, I shredded it off and added it to a bowl of olive brine while preparing a quick puttanesca sauce.

It was simple, quick, and delicious. The perfect way to use up some tasty tidbits and make a quick dinner with little effort.[wpurp-searchable-recipe]Piquante Puttanesca – – Pasta: spaghettini (dried), water (boiling), salt, olive oil, Sauce: olive brine, salmon, Peppermaster Mucho Marinara, olive oil, tapenade ((if no tapenade, a mix of olives, capers, and dried tomatoes)), anchovy filet, garlic ((1 if large)), Add salt to water and when boiling, add the dry pasta, cook as per package directions; Drain, set into a bowl, and toss in oil; Sauce: Marinate the salmon in the olive brine while preparing the other ingredients; While the pasta is cooking, saute the garlic briefly in the oil until fragrant, and add the remaining sauce ingredients; Heat through.; Add to the pasta in the bowl, toss, serve.; Bon appetite!; – – Recipes / Recette[/wpurp-searchable-recipe]