- Salmon With Tomato & Herb Salsa.jpg (34.53 KiB) Viewed 733 times
Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 675 cals, 63g fat (of which 9g saturates), 2g sugar and 1.3g salt per portion.
Ingredients
- 4 tbsp olive oil
- ¼ tsp dried chillies (optional)
- 200g (7oz) cherry tomatoes, sliced
- 50g (1¾oz) pitted black olives, halved
- 50g (1¾oz) pitted green olives, halved
- 50g (1¾oz) sundried tomatoes, sliced
- 50g (1¾oz) jar roasted red peppers, sliced
- 20g (½oz) fresh coriander, chopped
- 20g (½oz) fresh basil, chopped
- 20g (½oz) fresh parsley, chopped
- 1 lemon, zest and juice
- 4 x 200g (7oz) fresh salmon fillets, skin on
- Salt and pepper
- Knob of butter
Method
1. To make the salsa, place 3 tbsp of the olive oil into the bottom of a pan and add in the chillies if using. Heat the oil gently then add in the tomatoes, olives, sundried tomatoes and peppers.
2. Keep on a gentle low heat for 2 - 3 minutes, add in the chopped herbs then finally the lemon juice. Season with salt and pepper, stir, then remove the pan from the heat.
3. Brush the skin of the salmon with the remaining oil, season with salt and pepper and sprinke each fillet with the lemon zest.
4. Heat a large non-stick frying pan over a high heat and cook salmon skin side down for 2 - 3 minutes. Add in the butter then flip them over and cook for a further 4 - 5 minutes, basting the fish as you go. The flesh should be cooked through but opaque. Cook for a further few minutes if it is not cooked through.
5. Remove from the pan and leave to rest.
6. Divide the salsa between 4 plates and serve the salmon on top. Sprinkle with a few more chopped herbs and a squeeze of lemon juice.
¡SHARE TOPIC!