Saturday, December 12, 2009

Salmon with tomato sauce

Salmon with tomato sauce 

Required: 
4 x 175 g salmon fillet without bones 
2 tablespoons black olive paste (tapenade) 
90 ml (6 tbsp) olive oil 
juice of 1 lemon 
4 tomatoes, peeled, seeds and finely chopped (optional) 
1 tbsp fresh basil 
1 tbsp fresh parsley 


Preparation: 
Preheat oven to 200 g C. Place the salmon on a lightly oiled baking sheet. Lubricate each fillet olive paste and sprinkled with black pepper. Bake for 8-10 minutes. 
Meanwhile, prepare sauce. Heat the olive oil and lemon juice in a saucepan. Remove from heat. Add tomatoes, basil, parsley, then a little spice. 

To spread out salmon on plates and pour sauce. Serve with green salad.

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