Salmon with warm tomato and olive salad
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 433, total fat 26 G., saturated fats 4 G., proteins 38 G., carbohydrates 10 G., fiber 1 G., cholesterol 97 mg, sodium 982 mg, sugar 0 G.
Calories 433, total fat 26 G., saturated fats 4 G., proteins 38 G., carbohydrates 10 G., fiber 1 G., cholesterol 97 mg, sodium 982 mg, sugar 0 G.
A wonderful idea for a healthy family dinner. Before baking, the salmon fillet is brushed with a honey-red pepper glaze, which forms a delicious, sticky, sweet-and-spicy crust on the surface of the fish. Serve with a salad of sweet tomatoes, celery, and mint in a warm dressing of olives sautéed in olive oil and garlic. With minimal effort, in less than half an hour, you'll have a luxurious dish bursting with fantastic flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 salmon fillets, 170g each (approximately 3cm thick)
- 5 tbsp olive oil + extra for greasing
- 1 tbsp + 1 tsp red wine vinegar
- 1 tbsp. honey
- 1/4 tsp red pepper flakes
- 1 clove garlic, coarsely chopped
- 1/2 cup coarsely chopped pitted Kalamata olives
- 2 medium ox heart tomatoes, cut into 2.5cm pieces.
- 1 cup chopped celery (inner stalks with leaves)
- 1/4 cup coarsely chopped fresh mint
We recommend
Cooking the dish according to the recipe:
- Preheat the oven to broil. Line a baking sheet with foil and lightly brush with olive oil. In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon vinegar, honey, red pepper flakes, and 1 teaspoon salt. Place the fish pieces skin-side down on the prepared baking sheet and brush the top and sides with the honey glaze. Bake until golden brown and cooked through, 4-6 minutes.
- Meanwhile, place the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash with the flat side of a large knife until it forms a paste. Heat the remaining 3 tablespoons of olive oil and 1 tablespoon of vinegar, along with the olives and garlic paste, in a small saucepan over medium-high heat for about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery, and mint. Season with salt to taste and toss to combine. Serve with the salmon.
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