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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium red onion chopped
- 4 to 5 cloves garlic crushed
- 1/2 cup dry red wine
- 5 cups tomatoes diced (fresh or canned)
- 1 to 2 teaspoons anchovy paste (optional)
- 2 tablespoons tomato paste
- 2 tablespoons capers
- 1/2 cup kalamata olives pitted
- 1 (9.9 oz) jar artichoke hearts halved
- red chile flakes Pinch or two
- Sea salt and freshly ground black pepper to taste
- chopped parsley for garnish
- 1 1/2 pounds King salmon skin removed and cubed
Ingredients
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Instructions
- Heat an 11 or 12-inch skillet over medium heat. Add oil then onions. Saute onions for 5 to 10 minutes or until softened. Add the crushed garlic and saute a minute more.
- Add the red wine, then tomatoes, anchovy paste, and tomato paste. Stir together then cook, uncovered, for about 5 to 10 minutes, stirring occasionally.
- Then add remaining ingredients and simmer for an additional 5 to 10 minutes, stirring occasionally. Season with salt and pepper to taste. Serve sauce over cooked brown rice noodles. Garnish with chopped parsley.
- To cook the salmon, first season it well with sea salt and freshly ground black pepper. Then heat a skillet over medium-high heat for a few minutes until it is very hot. Add a tablespoon of olive oil. Then add the salmon, but don't try to crowd in too many pieces at once. If you add too much the salmon doesn't sear and hold in its juices and then you get a watery mess in the pan. Do a 1/2 pound at a time for a 10-inch skillet. Saute for only 2 to 3 minutes, turning each piece after a minute or so. Serve salmon atop the sauce and gluten-free noodles.
Recipe Notes