Salmon with fresh cherry tomato sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 115 g; (4-6oz) Scottish, (115 to 170) | |
| ; salmon steaks or | ||
| ; salmon fillets | ||
| 50 | millilitres | Vegetable stock; (1 3/4fl oz) |
| 30 | grams | Onion; finely diced (1oz) |
| 10 | millilitres | Red wine vinegar; (1dsp) |
| 300 | grams | Fresh tomatoes; chopped (10oz) |
| 300 | grams | Cherry tomatoes; chopped (10oz) |
| 1 | teaspoon | Tomato pur‚e |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| Fresh parsley for decoration | ||
Directions
1 Preheat the oven: 190øC/375øF/Gas Mark 5.
2 Place the vegetable stock and finely diced onion in a pan and cook until the liquid is absorbed. Pour in the red wine vinegar and cook until this too is absorbed.
3 Stir in the fresh chopped tomatoes, tomato pure‚, sugar, salt and pepper.
Bring to a simmer and cook until most of the liquid has evaporated.
4 Place the salmon fillets in an ovenproof dish and coat each fillet completely with the tomato sauce.
5 Place in a preheated oven without lid for 16-18 minutes, or until the salmon is cooked.
6 Garnish with a sprig of fresh parsley. Delicious served with unlimited salad or vegetables of your choice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.