Salmon in Spanish style tomato sauce
Spain on a Fork · ♥ 792 likes · 15.7K views · 6 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a large fry pan over medium heat with two tablespoons of olive oil.
- 1 whole onion
- 6 cloves garlic
Finely chop the onion and roughly chop the garlic; add to the hot pan, mix to coat and mix continuously about five minutes until the onions are translucent.
- 2½ g sweet smoked Spanish paprika
Add the paprika and mix in quickly so it does not turn bitter.
- 425 g canned tomato sauce
- 60 ml vegetable broth
Add the canned tomato sauce and the vegetable broth.
- 0.17 g saffron threads
- sea salt
- freshly cracked black pepper
Add the saffron threads and season with sea salt and black pepper; add a dash of sugar, baking soda or ground cinnamon if the sauce is too acidic.
- sugar (optional)
- 1 whole bay leaf
Add the bay leaf, mix and simmer about five minutes until slightly thickened.
- 2 whole salmon fillets
- sea salt
- freshly cracked black pepper
Pat the salmon fillets dry on paper towels, season one side with sea salt and black pepper and cut each fillet into two even pieces.
Add the salmon to the sauce in a single layer, evenly spaced, and flip each piece gently to coat.
Cover with a lid, lower to low medium heat and simmer 5 to 10 minutes until the salmon is just cooked through.
- fresh lemon juice
- chopped parsley
Remove the lid and the pan from the heat; top the salmon with a little fresh lemon juice and chopped parsley.
Finishing and tasting