Salty, spicy, sweet salmon on a bed of tasty tomatoes

I went off travelling for a month, leaving the Chief Taster to fend for himself. He’s a dab hand at pasta… rice… gravy…I felt confident.

On my return I found our daughter had been there for a few days and, much to his relief, had taken on the mantle of chef. She’d cooked some salmon which had been a great success, and he was keen to try it again.

It was, indeed, splendid. I made only one tweak – I added some black olives. If you are using black olives preserved in olive oil, then use some of the olive oil to top up the sesame oil.

The dish needs lemon. A really good accompaniment is crushed, lemony, potatoes which add the lemon and also soak up the juices. Rather surprisingly, this also goes very well with rösti. A crisp green salad or some green beans would complete the meal.

Here’s what to do:

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Fishmonger’s suggestion for how to cook grouper…or instant fish stew

I went into my local fishmonger here in Sardinia and there was a wealth of fresh fish, most of it whole and needing time-consuming skinning…
Read More

Summery salmon en croûte with dill, watercress, and spinach

This is a super-useful recipe on all kinds of counts: It looks impressive! Because of the pastry you don’t need to worry about cooking additional…
Read More

Mackerel and tuna potato pie

This fish pie is inspired by a version conceived by Honey & Co (Sarit Packer and Itamar Srulovich) and published in The Financial Times in…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts