Salmon Puttanesca

ottolenghi.co.uk

Mickey

70ml olive oil

8 anchovy fillets in oil, drained and finely chopped

2½ tbsp tomato paste

1½ tsp chilli flakes

2 tsp coriander seeds, lightly bashed in a mortar

8 garlic cloves, peeled and very thinly sliced

2 preserved lemons, flesh scooped out and discarded, rind finely chopped (60g net)

2 tsp maple syrup

1 large lemon, cut into 5mm-thin rounds (130g)

1 salmon fillet (about 1.2kg), pin-boned, skin left on

Salt and black pepper

200g datterini (or cherry) tomatoes, halved

subheading: For the salsa:

60g pitted kalamata olives

60g baby capers (or regular capers, roughly chopped)

1 preserved lemon, flesh scooped out and discarded, rind thinly sliced (30g)

20g basil leaves, roughly chopped

10g flat-leaf parsley leaves, roughly chopped

2 tbsp olive oil

2 tsp lemon juice

Directions at ottolenghi.co.uk

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