Salmon with Herb and Fennel Tomato sauce
This salmon dish cooked in a rich tomato sauce will not disappoint. The sauce is beautifully caramelised on top and the fennel takes the dish to another level. Serve this 30-minute dish with steamed rice or a bowl of couscous.
Ingredients
- 250 g salmon
- 1 medium onion thinly sliced
- 1/2 fennel sliced
- 1/2 tin chopped tomatoes
- 1 tbsp tomato concentrate
- Fresh spinach leaves handful
- 2 tbsp parsley chopped
- 1/2 thumb ginger minced
- 1 clove garlic minced
- sea salt and cracked black pepper
Instructions
- Fry the fish: Season the fish with salt and pepper. Heat 1 tbsp oil in a pan and sear the fish for 2 minutes on each side.
- Make the tomato sauce: In the same pan add 1 tbsp oil. Fry the onions and fennel for 2 minutes and add the ginger and garlic and cook for 30 seconds. Stir in the tomato concentrate and add the chopped tomatoes. Cook for 5 minutes. Add a little water to loosen the sauce if necessary.
- Add the fish: Place the salmon pieces in the sauce and cook for 10 minutes. Add the spinach before turning off the heat. Cover the pan to wilt the spinach.
- Garnish and serve: Finish off with a sprinkle of parsley and season to taste. Serve with steamed basmati rice.