Another long standing recipe to share with you today. This meal has been something I have cooked for many, many years... and, luckily, it's something Sous Chef J likes to eat.
The ingredients were assembled, as usual...
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
This time we were using fresh salmon, so it was steamed whilst the onion and peppers were being cooked. To start with, the oil was heated in a large frying pan and the onion was gently fried for about 5 minutes. At this point, the salmon was removed from the heat and left to cool. Then the sliced red pepper was added to the frying pan with the onion and the mix was cooked for a further 5 minutes.
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.
We served it with green salad and a few potatoes but you can also serve with rice.
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.
The ingredients we used to 'assemble' the dessert were - Almondy Toblerone (one slice), Swedish Glace Vanilla Ice, mini marshmallows, chocolate buttons (and chocolate sauce or cream can be used too).
A couple of small scoops of the vanilla ice were placed in each bowl.
A slice of the Almondy cake was chopped into three, then cut into small pieces which were added to the bowl.
Next, some mini marshmallows were sprinkled over...
