Thursday, 7 March 2013
Speedy Salmon Supper
2 Tbsp Olive Oil
1 onion, chopped
1 red pepper, deseeded and sliced
300g salmon (poached/steamed and skin removed if fresh - or drain a 418g tinned salmon)
Juice of one lemon
400g can of chopped tomatoes
Having flaked the salmon, it was added, with the lemon juice and tomatoes to the frying pan.
After generously seasoning the mix with freshly ground black pepper, it was cooked for another 5 minutes.
It's a great dish to 'make salmon go further' and can be expanded to feed more than 4 people by the addition of more sliced peppers and a couple more salmon steaks. As Sous Chef J observed "if you multiply the salmon pieces by 2, you find out how many you can feed".... and if we make it using yellow and orange peppers instead of just red ones, we call it Colourful Salmon Supper.