Salmon With Fresh Cherry Tomato Sauce
| 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 | Vegetable stock, 1 3/4fl | |
| oz | ||
| 30 | g | Onion, finely diced 1oz |
| 10 | Red wine vinegar, 1dsp | |
| 300 | g | Fresh tomatoes, chopped |
| 10oz | ||
| 300 | g | Cherry tomatoes, chopped |
| 10oz | ||
| 1 | t | Tomato pure |
| 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| Fresh parsley for decoration |
INSTRUCTIONS
Preheat the oven: 190øC/375øF/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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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 819.2mg
Potassium: 622.2mg
Carbohydrates: 15.1g
Fiber: 3.3g
Sugar: 5.4g
Protein: 2.5g