Salmon fillet with tomato sauce

Name: Salmon fillet with tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Salmon fillets without skin (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 1 (80 g) Onion; 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) Tomatoes; 3 (30 g each) Spring onions; 7-10 Tbsp Lemon juice; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon wedges

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Salmon fillets without skin (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
1 (80 g) Onion
2 TABLESPOONS Olive oil
1 can(s) (425 ml) Tomatoes
3 (30 g each) Spring onions
7-10 Tbsp Lemon juice
7-10 Tbsp Sugar
7-10 Tbsp Lemon wedges

Directions

1
Wash the fish, dab dry and season with salt and pepper. Peel garlic and onion and chop finely. Heat 1 tablespoon of oil in a saucepan. Sauté the garlic and onion until translucent.
2
Add the tomatoes, bring to the boil, chop coarsely with a spatula and simmer for about 10 minutes. Heat 1 tablespoon of oil in a coated pan. Fry the fish for approx. 4 minutes on both sides.
3
Wash spring onions, halve lengthwise and cut into strips. Put about 4 teaspoons aside for garnishing. Fold the rest into the tomato sauce. Season the sauce with salt, pepper, lemon juice and sugar.
4
Arrange sauce and fish on preheated plates, garnish with remaining spring onions and lemon wedges. Ciabatta tastes good with it.