Salmon alla puttanesca with chard

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon alla puttanesca with chard

Salmon alla puttanesca with chard

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

30–45 Minutes

Not just for pasta, the zippy Southern Italian puttanesca sauce makes a bold accompaniment to antioxidant-rich chard and wild salmon or snapper.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 2 teaspoons capers
  • 1 ounce pitted Kalamata olives
  • 1 cup diced tomatoes
  • 1 tablespoon tomato paste
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1 bunch organic Swiss or other chard (about ½ pound)
  • 4 or 5 sprigs organic fresh Thai or Italian basil
Ingredient IQ
Capers are the preserved young flower buds of the caper bush, often used as a condiment or seasoning. Their delicate nature requires that they be picked by hand, then they’re dried and salted or brined. A few of these beautifully briny buds go a long way to cut the richness of bold dishes.

Nutrition per serving

Calories 490, Total Fat 25g (32% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 580mg (25% DV), Total Carb. 24g (9% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 41g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the puttanesca sauce

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Rinse the capers, then coarsely chop them.
  • Coarsely chop the olives, checking for any pits.
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion is tender and beginning to caramelize, 5 to 7 minutes. Add the capers, olives, tomatoes, tomato paste, and ¾ cup [1½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce is thickened, 10 to 12 minutes.
While the sauce simmers, prepare the fish.

2

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish (skin side down for skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate. Wipe out the pan.
While the fish cooks, prepare the chard.

3

Prep and cook the chard

  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In the same pan used for the fish, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the chard cooks, prepare the basil.

4

Prep the basil; finish the puttanesca sauce

  • Strip the basil leaves from the stems; coarsely chop the leaves.
When the puttanesca sauce has thickened, remove from the heat, stir in the basil, and season to taste with salt and pepper.

Serve

Spoon the puttanesca sauce into individual bowls. Top with the chard, then the fish, and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Measure the onion and garlic.
  • Rinse the capers.
  • Strip the chard leaves.
  • Strip the basil leaves.
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