Name: Salmon puttanesca
Ingredients: 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; 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

Main Midweek

Serves 6-8

Prep 20 min

Cook 30 min

The bright red, puttanesca-style oil makes this a spectacular centrepiece, while the briny, lemony salsa is the ideal sidekick for all that richness; the short cooking time is an added bonus. Crusty bread or crisp roast potatoes make lovely accompaniments. If you want to get ahead, make the fragrant oil the day before.

Ingredients

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
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

Method

First make the oil. Put the oil, anchovies and tomato paste in a small saute pan on a medium heat and cook, stirring, for five minutes. Add the chilli flakes and coriander seeds, cook for another minute, until fragrant, then take off the heat and add the garlic, preserved lemon and maple syrup. Stir to combine, then leave to cool for about 15 minutes.
Meanwhile, heat the oven to 200C (180C fan)/390F and line a 40cm x 30cm roasting tin with greaseproof paper. Arrange the sliced lemon all over the tray. Sprinkle the salmon with an eighth of a teaspoon of salt and plenty of black pepper on each side, lay it skin side down on top of the lemon slices, then scatter the tomato halves all around the edges.
Pour the cooled oil and its solids over the salmon, and press the garlic slices flat against the fish’s flesh. Bake for 17 minutes (or up to 20, if you prefer it more cooked), then remove and leave to rest for five minutes.
While the salmon is baking, make the salsa. Mix the olives, capers, preserved lemon, basil and parsley leaves, olive oil and lemon juice in a small bowl, then add an eighth of a teaspoon of salt and mix again. Scatter half the salsa over the salmon and serve the fish warm or at room temperature with the rest of the salsa in a bowl on the side.