Salmon, Tomatoes and Shallots with Balsamic Dressing
Salmon fillets fried with Tomatoes, Shallots and Balsamic vinegar, served with saffron risotto.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 1 clove garlic, peeled and cut in half
- 5ml spoon sunflower oil
- 75g shallots, peeled and sliced
- 2 salmon fillets
- 125g cherry tomatoes
- 15ml spoon balsamic vinegar
- ½ x 15g pack fresh basil, roughly torn
Method
Rub the inside of a large frying pan with the cut end of the clove of garlic.
Heat the oil and saute the shallots.
Add the salmon fillets and cook for approximately 10-15 minutes turning once. 4 minutes before the end of cooking add the tomatoes, balsamic vinegar and the torn basil leaves, continue to cook gently.
Serve the salmon, tomatoes and shallots with saffron risotto. Drizzle the pan juices over the fish.
