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.

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