Salmon and Semi Sun Dried Tomato Bake

A simple and tasty way to cook salmon with a delicious tomato sauce. It can be baked in the oven or in the microwave and as it is baked for a short time does not create a 'fishy' smell.






















Semi sun dried tomatoes are best for this dish, they have a more intense flavour than fresh tomato and are soft enough to purée into a paste. I purchase them from the deli and usually ask for a small container. The paste will make enough sauce for four portions, however, it is easily divided and can be frozen. I also make a Spanish style version of this dish which needs more time for the flavours to develop. 

Semi Sun Dried Tomato Paste

200 g semi sun dried tomatoes, approximate amount.

1/2 red onion

1-2 cloves garlic

A little water/white wine/sherry.

Combine all ingredients in a food processor or blender and blitz until a paste. Add more water if you like a thinner sauce.

The paste is placed in the ceramic baking dish and the salmon placed (skin side down) on top of the paste.

Add a generous grind of black pepper and if desired, a little lemon olive oil. Bake in a hot oven (180 - 200 deg C) until fish is cooked, approximately 15 - 20 minutes. Alternatively, microwave on high in one minute increments.

Serve each fish portion with a spoon of the tomato sauce, a drizzle of lemon olive oil and some finely grated lemon zest if available.

For the Spanish version marinate the salmon in a smoked paprika spice mix,  add a (generous) pinch of saffron threads and dried chilli flakes to the sun dried tomato paste, the paste will have a slightly more yellow colour. Serve with chopped green olives.

 Marinate the salmon portions in a mixture of hot smoked paprika (2 teaspoons), garlic powder (1 teaspoon) and a little olive oil, overnight in the fridge if possible.









Put salmon portions on the tomato paste, pour any remaining marinade over the salmon and bake.