This dish is a healthy, tasty way to serve salmon, with the bonus of an Italian flavour.
Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes
Ingredients
● 4 x 150-200g fresh salmon fillets, skinned
● 4-5 tbsp extra virgin olive oil
● 1 onion, finely chopped
● 1 carrot, finely chopped
● 1 celery stick, finely chopped
● 2 tbsp flat leaf parsley, finely chopped
● 2 tbsp chives, finely chopped
● 2 anchovy fillets
● Splash of white wine
● 16 cherry tomatoes (approx 200g), quartered
● Salt and freshly ground black pepper to taste
Method
● Preheat the oven to 200°C.
● Check the fish for bones and remove. Heat a non-stick griddle or non-stick frying pan until very hot. l Brush a thin layer of olive oil on the salmon fillets and sprinkle with a pinch of salt and pepper.
● Sear the salmon on the hot griddle/pan, removed-skin side up, for 2-3 minutes on high heat until golden. Gently remove and place the fillets, cooked flesh side up, onto an oven dish. Keep covered.
● If you have a food processor use it to mix the finely chopped onion, carrot, celery, parsley and chives as this will cut them very fine and create a perfect base for the sauce.
● Heat the oil in a non-stick frying pan – if you cooked the fish in a pan, you can use this with a little more oil. Add the onion, carrot, celery, parsley and chive mixture. Add a few tablespoons of water to help soften the ingredients and once the water has evaporated add the anchovy fillets. Stir and add the wine.
● Leave to cook for 5 minutes then add the tomatoes. Sauté uncovered for a couple of minutes.
● Add this mixture on top of each salmon fillet and cook the fish in the oven for 8-10 minutes until the fish is just done and light pink inside.
● Once the fish is cooked, sprinkle with more chives for decoration and serve either hot or at room temperature.
