Got a half-opened jar of sun-dried tomatoes in the fridge and some salmon lurking in the freezer? Here's a simple recipe that will even save you on washing up because it's cooked in the one pan.
1 tsp extra virgin olive oil
2 x 120g salmon fillets, skin on, pin-boned
pink salt and freshly ground black pepper
1 teaspoon butter
1 small onion, finely diced
6 garlic cloves, crushed
165g sun-dried tomatoes (from a jar), drained and chopped
110g roasted red capsicum (from a jar), drained and chopped
245g light sour cream
1 tbsp cornflour
1 tbsp chopped flat-leaf parsley leaves
Heat the oil in a large frying pan over medium-high heat. Season the salmon on both sides with salt and pepper, and sear, skin side up first, in the hot pan for five minutes on each side, or until cooked to your liking (we like ours just opaque). Remove from the pan and set aside.
Melt the butter in the same pan. Add the onion and garlic and fry, stirring frequently, until light golden.
Add the sun-dried tomatoes and roasted capsicum to the pan and fry for two to three minutes to release their flavours. Reduce the heat to low.
In a bowl, whisk together the sour cream and cornflour until smooth. Add to the pan, stirring well until the sauce has thickened.
Return the salmon to the pan, sprinkle on the parsley and spoon the sauce over each fillet. Great with steamed rice.
From Super Green Super Easy, by Sally Obermeder and Maha Corbett. Allen & Unwin. $24.99.