| 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.
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