Salmon With A Warm Salad Of Cucumber Olives And Tomato Butter Sauce Recipe

Name: Salmon With A Warm Salad Of Cucumber Olives And Tomato Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomato butter sauce:; About 1/2 lb vine-ripened cherry tomatoes, quartered; 1 tsp sherry vinegar; 1 tsp caster sugar; 1 tbsp freshly chopped basil; About 1/2 cup heavy cream; 3-4 tbsp of unsalted butter, diced; Salmon and Salad:; 4 salmon filets, 5-6 oz each, skinned; 4 tbsp olive oil; 1 large cucumber, peeled and diced; 2 tomatoes, skinned, deseeded and diced; 1/2 cup black olives, chopped; 1 tbsp chopped fresh parsley; 2 heads baby gem lettuce; 3 tbsp classic vinaigrette; Sea salt and freshly ground black pepper

Servings: persons

Tomato butter sauce:
About 1/2 lb vine-ripened cherry tomatoes, quartered
1 tsp sherry vinegar
1 tsp caster sugar
1 tbsp freshly chopped basil
About 1/2 cup heavy cream
3-4 tbsp of unsalted butter, diced
Salmon and Salad:
4 salmon filets, 5-6 oz each, skinned
4 tbsp olive oil
1 large cucumber, peeled and diced
2 tomatoes, skinned, deseeded and diced
1/2 cup black olives, chopped
1 tbsp chopped fresh parsley
2 heads baby gem lettuce
3 tbsp classic vinaigrette
Sea salt and freshly ground black pepper

1
Tomato Butter Sauce:
2
Blend the tomatoes in a food processor with the vinegar, sugar and basil until smooth. Pass the puree through a sieve into a saucepan.
3
Cook over a moderate heat for about 10 minutes until reduced by half. Mix in the cream and simmer for 1-2 minutes. Gradually whisk in the butter over low heat until you have a smooth and glossy sauce. Check for seasoning.
4
Salmon and Salad:
5
Rub both sides of the fillets with 1 tbsp of olive oil and set aside.
6
Saute briefly the cucumber, tomatoes, olives and parsley together in 1-2 tbsp olive oil. Season well and set aside.
7
Quarter the gem lettuces lengthways and cut out the core. Heat the remaining oil in a heavy-based non-stick frying pan then saute the lettuces with some seasoning for about 2 minutes. Once the leaves start to wilt, toss them in 2 tbsp vinaigrette. Transfer them to a warm plate and set aside.
8
Heat a heavy based non-stick frying pan and when hot, add the salmon, skinned side down. Turn the heat to medium and cook for 3-4 minutes. Season the fish as it cooks. Turn over and finish cooking the other side for about 30 seconds to 1 minute.
9
To serve, reheat the salad and toss in the remaining vinaigrette. Arrange the salad into the middle of the serving plates and place the wilted lettuce on top. Rest the salmon on top and serve the sauce around.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Tomato butter sauce:, About 1/2 lb vine-ripened cherry tomatoes, quartered, 1 tsp sherry vinegar, 1 tsp caster sugar, and more.

Yes, Salmon With A Warm Salad Of Cucumber Olives And Tomato Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon With A Warm Salad Of Cucumber Olives And Tomato Butter Sauce

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