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Salmon Puttanesca

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This recipe comes to us from bestelling fitness and nutrition guru JJ Virgin, and appears in her Virgin Diet Cookbook.
As she says, "Robustly flavored Puttanesca sauce is a perfect counterpoint to flavorful wild salmon."
Serves 4
4 teaspoons organic extra virgin olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1/3 cup pitted Kalamata olives, halved lengthwise
2 teaspoons drained capers, chopped
1 pint grape tomatoes, halved lengthwise
2 tablespoons chopped fresh parsley
1/2 teaspoon sea salt, divided
4 (6-ounce) wild salmon fillet portions, such as king or sockeye
1/8 teaspoon freshly ground black pepper
  1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Add the onion, garlic, basil and pepper flakes and cook, stirring, 1 minute. Add the olives and capers and cook 1 minute. Add the tomatoes and cook, stirring occasionally, until wilted, 3-4 minutes. Transfer to a bowl and stir in the parsley and 1/4 teaspoon of the salt.
  2. Season the salmon with remaining 1/4 teaspoon salt and pepper. Wipe out the skillet; add the remaining 2 teaspoons oil and heat over medium. Add salmon to the skillet flesh side down; cook 4-5 minutes per side, until the fish flakes easily with a fork. Serve topped with tomato mixture.
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