Roasted Salmon With Tomato-Olive Sauce

Mains

Feb 5

A simple sauce inspired by the famous Sicilian tomato-olive combinations - but lighter and more restrained.

Onions and carrots gently simmered to sweeten the tomato base, olives for the special flavor and a good olive oil to round it all out.

The salmon is roasted until tender, then finished under the grill with balsamic vinegar for a caramelized crust.

Serve with a side of your choice - baked or mashed potatoes work beautifully.

The recipe

Preheat the oven to 215C with ventilation

Prepare the sauce

In a thick-bottomed casserole add the finely chopped onions and carrots, olive oil and just enough water to cover the vegetables.

Bring to a boil, then reduce the heat and simmer for about 10 minutes. Add the tomato juice and olives, and continue to simmer until it reduces by about half and thickens slightly.

Finish with a squeeze of lemon juice and adjust seasoning if needed. Set aside and keep warm.

Roast the salmon

Season the salmon fillets with salt and pepper and place them on a baking tray lined with baking paper.

Roast for 8-10 minutes, depending on thickness.

Drizzle with balsamic vinegar, then switch the oven to the upper grill setting and cook for another 6-8 minutes, watching closely, until a glossy, caramelized crust forms while the inside remains soft.

Assemble the dish

Place the salmon on serving plates and spoon the warm olive-tomato sauce over the top.

Serve with baked or mashed potatoes, or any seasonal side you like.

Enjoy.

INGREDIENTS - for about two persons

Organic or “Best you can get” !