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Salmon with tomato & olive sauce
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Grilled salmon with savory tomato olive sauce.
Ingredients:
  • 1 x 400g can diced tomatoes with basil
  • 80g pitted kalamata olives in brine, drained, halved
  • 40.00 ml fresh oregano leaves
  • 13.80 gm 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
Instructions:
  • In a small saucepan over medium heat, mix together tomato, olives, half of the oregano, and 1 teaspoon of oil. Let it cook for 15 minutes, occasionally stirring, until the sauce slightly thickens.
  • Cook the potato in a large saucepan of salted boiling water for about 10-12 minutes until tender. Drain and keep warm by covering the pan.
  • In a large non-stick frying pan set over high heat, heat the remaining oil. Season both sides of the salmon with salt and pepper. Sear each side for 3-4 minutes for a medium-rare doneness or cook to your preferred level. Place on a plate and delicately peel off the skin using your fingers.
  • Plate the potato portions. Arrange the salmon on top of the potatoes and generously spoon the tomato and olive sauce over them. Finish by sprinkling with the rest of the oregano and serve promptly.

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