Salmon With Olives

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I’ve suggested salmon cutlets for this dish, but you could use steaks and simply adjust the recipe cooking times accordingly. It’s important not to overcook the salmon.

For four people you will need:

4 salmon cutlets (obviously!)
4tbs of sliced stuffed olives
1 chopped onion
425g can of chopped tomatoes, drained
125mls of white wine
2tbs tomato paste
Olive oil
Salt and pepper

Sauté the olives and onion in the oil until the onion is soft, which will take about three minutes. Add the tomatoes and heat through.

Add the wine and the tomato paste and simmer for 20 minutes. Leave it uncovered to reduce the water content of the tomatoes and get rid of the alcohol. Taste and season with salt and freshly ground black pepper. If the tomatoes seems a little tart to you, add a teaspoon of sugar as well.

While the sauce is cooking, preheat the oven to 180°C, 325°F.

Put the salmon in a casserole dish big enough for them to lie in one layer without touching, pour the sauce over them and bake for 10 minutes in the top part of the oven.

Serve with buttered and herbed new potatoes, and a salad.

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