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As usual, I had to make do with what I had, so this is how I came up with a stunning salmon dish:


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

Side dish:

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!

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