Roasted salmon with tomato and sourdough bread and Jamies tomato and garlic souce
30 mins
30 mins
Ingredients
- 500 g Salmon with skin
- 1 TABLESPOON Chilli powder
- 1 TEASPOON Cumin
- 3 Bay leaves
- 2 TABLESPOONS dried rosemary
- 1 TABLESPOON Tarragon
- 5 Garlic cloves
- 500 g Cherry tomatoes in different colours
- 2 TABLESPOONS Capers
- 2 TABLESPOONS Oregano
- 7-10 Tbsp A piece of ginger
- 1 small piece of truffle butter
- 7-10 Tbsp a few plucked basil leaves
- 7-10 Tbsp Balsamic vinegar
- 7-10 Tbsp Olive oil
- 7-10 Tbsp grated peel of 1/2 lemon
- 7-10 Tbsp Peanut oil
Directions
- 1
The sauce recipe is from Jamie Oliver! Peel the garlic and cut into fine slices, wash the tomatoes, cut them in half and drain them. Heat the pan (I used a stem wok), add olive oil, garlic, capers, oregano, rub in ginger.
- 2
Let the garlic turn golden yellow and then add the tomatoes.
- 3
Jamie recommends a piece of butter here; now I just added some olive oil and a bit of truffle butter. Then add 2 strong shots of balsamic vinegar (which gives a wonderful acidity).
- 4
Let it simmer for about 5 minutes until the tomatoes are soft. I then squeezed the tomatoes a little bit more and let them cook for another 3 minutes. Finally stir in the basil leaves.
- 5
Get a nice piece of fresh salmon (approx. 500g) with skin (it must not smell of fish but of the sea!), remove the scales, wash, dab dry and cut crosswise on the skin side.
- 6
In a marinade of chilli, cumin, salt, pepper, laurel, rosemary, tarragon, lemon peel, olive oil and balsamic vinegar, leave to marinate for about 1 hour (it can be longer if you have more time...).
- 7
Then slowly fry the salmon in a pan with heated peanut oil, first on the skin side (approx. 4-5 minutes) then approx. 2 minutes on the meat side.
- 8
The sauce should be ready together with the salmon. For this purpose, I put a freshly baked sourdough, tomato and grain bread mix (still warm) on the plate, the salmon next to it and the sauce.
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