Salmon with Tomato Salsa

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Preparation Time: 5 minutes
Cooking time: 12 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 6139 times

Ingredients:

Metric Imperial

4-6 very ripe vine-ripened tomatoes, coarsely chopped

2 tbsp(s) freshly chopped herbs, such as basil, marjoram & mint

75 ml(s) extra-virgin olive oil, plus a little extra for cooking

4 x 175 gm(s) portions of organic salmon, scales removed

new potatoes

salad leaves

By Darina Allen.

Posted by: Sarah Scott on 09 July 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Put the tomatoes in a bowl, then add the herbs and olive oil. Season well with salt and freshly ground black pepper, and mix everything together.

Heat a heavy-based frying pan or griddle pan over a medium heat. Brush the fish with olive oil, then season well with salt and freshly ground black pepper.

Put the fish into the pan, flesh-side down, and cook for 2-3 minutes. The salmon will stick to the pan at first but will be easy to turn once it's cooked. Flip over and continue to cook until the skin is crisp.

Transfer the salmon to a serving dish, then spoon the tomatoes over the fish. Serve with new potatoes and salad.