Salmon with tomato olive sauce
- Ingredients
- 1 x 400g can diced tomatoes with basil (Val Verde brand)
- 80g pitted kalamata olives in brine, drained, halved
- 2 tbs fresh oregano leaves
- 3 tsp olive oil
- 4 medium (about 150g each) coliban (washed) potatoes, cut crossways into 2cm-thick slices
- 4 (about 125g each) salmon cutlets
- Salt & freshly ground black pepper
Method
Combine tomato, olives, half the oregano and 1 tsp of the oil in a small saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until sauce thickens slightly.
Meanwhile, bake the potato in a large saucepan of salted boiling water for 10-12 minutes or until tender. Drain. Return to the pan and cover to keep warm.
Heat the remaining oil in a large non-stick frying pan over high heat. Season both sides of the salmon with salt and pepper. Cook for 3-4 minutes each side for medium-rare or until bakeed to your liking. Transfer to a plate and use your fingers to carefully remove the skin.
Divide potato among serving plates. Top with salmon and spoon over tomato & olive sauce. Sprinkle with the remaining oregano and serve immediately.
via: tastysoup.info
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