As usual, I had to make do with what I had, so this is how I came up with a stunning salmon dish:
Ingredients:
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.
Method:
- I didn’t marinate the salmon beforehand, but could have done so for ± 1 hour with the lemon juice and soya sauce.
- 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.
- 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.
- 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!