I know traditionally salmon and tomato aren't usually paired, but I really love the taste of this recipe. It took me ages to devise a name for it because it's quite a versatile dish - it can be used as a chunky soup or as a pasta sauce if you wish. Both taste delicious in my opinion. Anyway, we all know that salmon's pretty good for you, but I often find the flavour a bit too strong for me. Here the taste is slightly muted by the other ingredients in the dish. Me and my sister make this when we want that little bit extra with our chunky tomato, onion and carrot soup (see recipe here).
Ingredients (makes 2 servings):
2 tsp extra virgin olive oil
1 tin chopped tomatoes
1 red onion
1 clove garlic
Ground Black Pepper
Dried, chopped chili
1.) Preheat the oven to 200 degrees (180 for a fan oven).
2.) Place the salmon skin side down on a sheet of foil. Pour a teaspoon of extra virgin olive oil over it and rub in with the back of the spoon. Pour a little bit of lemon juice over the top. It's best to use fresh, but as you can tell from the picture, I had none in the house at the time! Sprinkle a little bit of sea salt, ground black pepper and parsley over the top.
3.) Loosely wrap the foil around the salmon so that it comes together at the top. Place in the oven for 20 minutes.
4.) Whilst that cooks, finely chop the onion and garlic.
5.) Heat the second teaspoon of extra virgin olive oil in a saucepan. Add the onion and garlic and cook until softened.
6.) Add the chopped tomatoes and leave to simmer for 15 minutes.
7.) Hopefully the salmon and the tomato sauce will be ready at roughly the same time.
8.) Take the salmon out from the oven, unwrap and finely chop.
9.) Add the salmon, basil and chili to the tomato mixture and stir.
10.) Finally, serve it up. For a 20 minute meal, this isn't too shabby!
I hope you enjoy it too!
All photos are property of Sophie Hartley