Ingredients:
For the Salmon
4 x 175g
(6 oz) salmon fillets, scaled
1 tbsp. Olive oil
Knob of butter
Salt & Pepper
Method:
For the Salmon
1
- Lightly
score the skin of the salmon and season.
2
- Heat the olive oil in a frying
pan over a moderate heat.
3
- Place the salmon, skin side
down in the oil and leave for 5 minutes, checking occasionally
so as not to let the salmon burn.
4
- Add the butter to the pan, turn the salmon over and
finish cooking 2-3 minutes.
 |
| Crispy
Salmon with tomato and sweet pepper sauce |
Ingredients:
For the Sauce
4
tomatoes, peeled and de-seeded
210g (7 ½ oz) can of sweet red peppers
1 tbsp. Olive oil
4 large shallots or
1 onion chopped
300 ml concentrated tomato juice
Salt & pepper
1 tsp. Chopped fresh parsley
1 heaped tsp. Chopped fresh tarragon
Method:
For the sauce
1
- Warm
the olive oil in a medium pan and add the chopped shallots or
onion.
2
- Cook on medium heat for 1-2
minutes until softened.
3
- Add the juice, bring to a
simmer and cook for 2-3 minutes.
4
- Cut the tomato and sweet peppers into 1 cm dice.
5
- Add the lemon, tomatoes and sweet pepper.
6
- Simmer for 1 minute and season.
7
-
Add the parsley and tarragon just before serving.
8
- Spoon
the sauce on to warmed plates and put the salmon, skin side up
in the center of each plate.
9 - Garnish with sprigs of tarragon.
Poached
Salmon - click for recipe »
