salmon with tomatoe ketchup vinaigarette

By dannythechef52

Here's a new creation that sounds a bit wacky but tastes really good. The fresh herbs gives the salmon depth and flavour whilst the ketch up vinaigarette gives the whole dish a fabulous sweetness tempered by the vinegar and tobasco.

I like to serve this with crisp rocket tossed in olive oil and a glass of chardonnay compliments the salmon and the peppery rocket.







Simply natural cooking

26 April 2013 · .


Escalope of Salmon with tomato ketchup vinaigarette.

4 x 200 gramme pieces of salmon
olive oil.

vinaigarette.
80 gramme choppped shallott or onion.
1 tbsp chopped chervil
1 tbsp chopped chives
1 tbsp chopped tarragon
1/2 tbsp worchestershire sauce
100 grammes ketchup
8 drops tobasco
300 ml olive oil
50 ml vinegar (white wine vinegar if possible.)

!. Mix all the ingredients together for the vinaigarette and set aside to infuse.
2.Pan fry the salmon in the olive oil until cooked a few minnutes on each side depending on the thickness.
3.To serve place salmon in the centre of place and spoon over generous amount of vinaigarette.

Here's a new creation that sounds a bit wacky but tastes really good. The fresh herbs gives the salmon depth and flavour whilst the ketch up vinaigarette gives the whole dish a fabulous sweetness tempered by the vinegar and tobasco.

I like to serve this with crisp rocket tossed in olive oil and a glass of chardonnay compliments the salmon and the peppery rocket.