| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Scottish | M& | 2 | servings |
INGREDIENTS
| 2 | 115 g; (4-6oz) Scottish, (115 to 170) | |
| ; salmon steaks or | ||
| ; salmon fillets | ||
| 50 | ml | Vegetable stock; (1 3/4fl oz) |
| 30 | g | Onion; finely diced (1oz) |
| 10 | ml | Red wine vinegar; (1dsp) |
| 300 | g | Fresh tomatoes; chopped (10oz) |
| 300 | g | Cherry tomatoes; chopped (10oz) |
| 1 | ts | Tomato pur.e |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| Fresh parsley for decoration |
INSTRUCTIONS
1 Preheat the oven: 190°C/375°F/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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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