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Ingredients
- 2 x 115 g, (4-6oz) Scottish, (115 to 170) salmon steaks or possibly salmon fillets
- 50 ml Vegetable stock, (1 3/4fl ounce)
- 30 gm Onion, finely diced (1oz)
- 10 ml Red wine vinegar, (1dsp)
- 300 gm Fresh tomatoes, minced (10z)
- 300 gm Cherry tomatoes, minced (10z)
- 1 tsp Tomato puree
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- Â Â Fresh parsley for decoration
Directions
- 1 Preheat the oven: 190 C/375 F/Gas Mark 5.
- 2 Place the vegetable stock and finely diced onion in a pan and cook till the liquid is absorbed. Pour in the red wine vinegar and cook till this too is absorbed.
- 3 Stir in the fresh minced tomatoes, tomato puree, sugar, salt and pepper.
- Bring to a simmer and cook till most of the liquid has evaporated.
- 4 Place the salmon fillets in an ovenproof dish and coat each fillet completely with the tomato sauce.
- 5 Place in a preheated oven without lid for 16-18 min, or possibly till the salmon is cooked.
- 6 Garnish with a sprig of fresh parsley. Delicious served with unlimited salad or possibly vegetables of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 2 servings | |
| Calories 63 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 706mg | 29% |
| Potassium 686mg | 20% |
| Total Carbs 13.78g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 9.14g | 6% |
| Protein 2.64g | 4% |
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