Braised salmon
Vegetable broth, brunoise potatoes and capers
Ingredients (1 serving)
• 200g fresh salmon
• 1 tbsp. olive oil
• 30g chopped shallots
• 30g sliced celery
• 1 clove crushed garlic
• 4 cherry tomatoes
• 20ml white wine
• 200ml chicken stock or vegetable stock
• 2 tbsp. fresh lemon juice
• 1 tsp. capers
• ½ tsp. dried thyme
• 1 1lemon grass leaf
• ½ tsp. salt
• ½ tsp. pepper
Method
1.Heat olive oil in large skillet over medium heat.
2. Sauté shallots, celery, and garlic until tender.
3. Add tomatoes, thyme, capers, salt and pepper and continue cooking for 3-4 minutes.
4. Add chicken stock, wine, and lemon juice and bring to boil.
5. Reduce heat and add salmon. Spoon juice and vegetables over filets.
6. Cover and simmer for 7-10 minutes, depending on thickness of salmon. Test for doneness by pressing on a filet. If it begins to separate, it’s done.
7. Add parsley and stir into liquid.
8. To serve, place each salmon fillet in a shallow bowl, spoon the sauce and top with tomatoes and vegetables.
Compiled by Chef Munya