Ingredients
4 x 200g skinless, boneless salmon fillets
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, crushed
¼ teaspoon dried chilli flakes
2 tablespoons red wine vinegar
2 x 400g cans chopped tomatoes
½ cup pitted kalamata olives, halved
½ cup chopped fresh parsley
Steamed, halved baby potatoes, broccoli florets and carrot sticks, to serve
Method
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Season salmon with salt and pepper.
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Heat half the oil in a large, non-stick frying pan over a medium heat. Add salmon. Cook, for about 3 minutes on each side, or until browned. Remove from pan.
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Heat remaining oil in same, hot pan. Add onion, garlic and chilli. Cook, stirring occasionally, until soft. Stir in vinegar. Add tomatoes, olives and ¾ cup water. Season with pepper.
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Bring to boil. Gently boil for about 10 minutes, stirring occasionally, or until slightly thickened.
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Return salmon to pan. Spoon over sauce. Gently boil for a further 3 minutes, or until salmon is cooked to your liking. Sprinkle with parsley. Remove from heat.
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Serve salmon with steamed baby potatoes, broccoli and carrots.
TIP! If you prefer, replace salmon with thick, white fish fillets or chicken thigh fillets. Cooking time may vary. For a spicy sauce, increase the chilli flakes to 1 teaspoon.