2 salmon steaks
½ an onion, chopped
1 garlic clove, chopped
½ a mild chilli, deseeded and chopped
½ - 1 bell pepper, chopped
a large handful of baby plum tomatoes
a squirt of tomato paste
30 ml tomato ketchup
salt and freshly ground black pepper to taste
juice of ½ a lemon
15 ml light soya sauce
prepared rice noodles/any cooked pasta
olive oil to fry
rocket leaves to serve
Preheat oven to 200 C. Sweet potatoes, peeled, cut into ‘fingers’, tossed in oil, salt and freshly ground black pepper added, bake till starting to brown (±30 minutes). Then add a spoonful of honey, toss carefully and bake till nicely browned. Serve with the salmon steaks.
1. I didn’t marinate the salmon beforehand, but could have done so for ± 1 hour with the lemon juice and soya sauce.
2. Sautée the onion till transparent, add the garlic and chilli, sautée for a minute more. Add the chopped pepper and sautée till al dente. Transfer to another dish and keep aside.
3. Fry the steaks in a little olive oil on a moderate heat, adding a bit of lemon juice and soya sauce every time you turn it, as well salt and pepper to taste. Be careful not to overcook – it should be slightly soft/pink on the inside. Remove from pan.
4. Add the cooked noodles/pasta and the prepared sauce to the pan juices, give a stir or two and dish up: noodles/pasta, salmon on top, sweet potato on the side, and dollied up with rocket and a dash of good mayonnaise.
And unfortunately the end product looked so nice, I nearly forgot to take a picture!