Instead of using sun-dried tomatoes, try roasting whole, ripe tomatoes in the oven at 200°C, gas mark 6, for 20 minutes or until caramelised then continue as instructed in the method
|Prep time||15 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Heat the oil in a large non-stick frying pan.
Season the salmon fillets on both sides with ½ tsp of salt and place in the hot pan, skin-side down, frying for 5 minutes on each side. Remove from the pan and set aside.
To make the sun-dried tomato sauce, melt the butter in the same pan. Grate in the garlic. Sauté over a medium heat for 1 minute. Pour in the vegetable stock and reduce slightly, approx. 10 minutes. Roughly chop the sun-dried tomatoes and add half to the stock. Cook for a further 2-3 minutes before lowering the heat and adding in the cream. Bring to a gentle simmer and stir occasionally. Season with the rest of the salt.
Using a hand blender, blitz the sauce until smooth then divide between 4 bowls.
Top with the salmon.
Finely chop the parsley and sprinkle over the salmon and top with the remaining sun-dried tomatoes.