Salmon Puttanesca

 Ingredients:

6 tablespoons olive oil
2 cloves garlic, peeled and minced
2 ounces or more black kalamata olives, pitted and chopped
1 teaspoon coarsely chopped capers
1 large fresh tomato, peeled and coarsely chopped
4 or 5 anchovy fillets, chopped
4 6-ounce salmon fillets
Freshly ground black pepper to taste
1 cup all-purpose flour for dredging

Garnishes:
Salt and freshly ground black pepper to taste
Chopped parsley
1 teaspoon crushed red pepper flakes (optional)

Directions:

Heat a large frying pan and add 3 tablespoons of the oil and the garlic. Sauté the garlic until golden brown. Add the olives, capers, tomato, and anchovy fillets. Stir well and heat through for about 6 minutes.
Season the salmon with black pepper. Roll each fillet in flour and pat off the excess flour. Heat another large frying pan and add the remaining 3 tablespoons of oil. Sauté the fish over medium heat about 2 minutes on each side. The fish should be lightly browned but not overcooked! Top the fish with the sauce, season to taste, and garnish with chopped parsley and optional red pepper flakes.