Melt butter in a large cast iron skillet over medium heat. Add shallot, 1 clove minced garlic, 1 tablespoon parsley, and 1 tablespoon basil. Cook over medium heat 2 to 3 minutes or until shallot is softened, stirring frequently.
Prepare a traditional Italian dish in just 30 minutes! Coho Salmon Puttanesca is made with Colavita angel hair pasta, an authentic Italian pasta produced in Molise, Italy.
Servings and Ingredients
|1 tbsp. Hy-Vee salted butter|
|1 medium shallot, chopped|
|2 clove(s) garlic, minced and divided|
|2 tbsp. fresh Italian parsley, chopped and divided; plus additional for garnish|
|2 tbsp. fresh basil, chopped and divided; plus additional for garnish|
|1 (1-to-1-1/4-lbs.) Fish Market fresh Alaska Coho salmon fillet, skin removed|
|1 tbsp. Gustare Vita extra virgin olive oil|
|½ c. Hy-Vee Greek Kalamata olives, drained and halved|
|2 tbsp. Gustare Vita capers, drained|
|2 lat anchovy fillets packed in olive oil, chopped|
|1 tsp. Hy-Vee crushed red pepper|
|1 c. cherry tomatoes, halved|
|1 (28-oz.) can Gustare Vita whole peeled San Marzano tomatoes, undrained|
|½ (16-oz.) pkg. Colavita angel hair pasta|
Things To Grab
- Large cast iron skillet
- Paper towels
- Meat thermometer
- Large stockpot
Pat salmon dry with paper towels; cut into 4 portions. Add salmon to skillet. Cook over medium-high heat 4 to 7 minutes or until salmon flakes easily with a fork (145 degrees), turning halfway through. Remove salmon from skillet; cover to keep warm.
Stir cherry tomatoes and canned tomatoes into olive mixture. Simmer, uncovered, over medium-low heat 10 minutes, occasionally stirring to break up canned tomatoes. Meanwhile, cook pasta according to package directions. Drain; reserve 1/2 cup pasta water.
Stir reserved pasta water into tomato mixture. Stir in pasta. Divide pasta mixture among 4 serving dishes. Place salmon on top. Garnish with additional parsley and basil, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 80mg
- Sodium: 630mg
- Total Carbohydrates: 99g
- Protein: 43g