Grilled salmon steaks with warm tomato and olive vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon steaks | |
| ½ | Lemon; juice of | |
| 4 | Tomatoes | |
| 90 | millilitres | Extra virgin olive oil; (6tbsp) |
| 15 | millilitres | White wine vinegar; (1tbsp) |
| 30 | millilitres | Waitrose Green Olive; Lemon & Coriander |
| ; Tapenade (2tbsp) | ||
| 1 | Clove garlic; crushed | |
| Salt & freshly ground black pepper | ||
Directions
FOR THE TOMATO VINAIGRETTE
To make the tomato vinaigrette, pour boiling water over the tomatoes, leave for 1 minute then drain and remove their skins. Cut each tomato into quarters, remove the seeds and cut the flesh into small dice. Mix with the olive oil, vinegar, tapenade, garlic, salt and pepper.
Brush the salmon steaks with a little extra olive oil. Season with salt, pepper and lemon juice and lay them in the grill pan. Place under a preheated grill for about 3 minutes or until beginning to brown. Turn over and brush with more olive oil. Season again with salt, pepper and lemon juice and grill for a further 3 minutes or until cooked. Place on warmed plates and keep warm.
Gently heat the tomato vinaigrette until just warm. Stir in the fish cooking juices from the grill pan. Spoon the tomato vinaigrette around the salmon and serve.
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NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines as set down by the Scottish Salmon Growers Association and has a unique identification number which allows it to be traced back to the farm. This method of cooking salmon is very light and healthy and takes only minutes, yet is special enough to serve at a dinner party. It is important to choose ripe but firm, well-flavoured tomatoes for the vinaigrette. Serve with a green salad and couscous.
Converted by MM_Buster v2.0l.