Time: 30 min.
Complexity: easily
Servings: 4

Frozen salmon fillet is a convenient ingredient, but it can be a huge hassle if you forget to defrost it beforehand. Not with this recipe! The fish is simmered, without defrosting, in a spicy homemade tomato sauce until tender. You'll be surprised, but the entire recipe takes less than half an hour.

Ingredients:

• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 1 tbsp tomato paste
• 1 teaspoon crushed red pepper flakes
• 450 g cherry tomatoes
• 1 teaspoon red wine vinegar
• Four frozen skinless salmon fillets weighing 110-140 g.

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

salmon, cherry tomatoes, tomato sauce, red pepper flakes, tomato paste, wine vinegar

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Preparation:

Step 1
• In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes, and 1 teaspoon each of salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
Step 2
• Add the cherry tomatoes to the pan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes burst and are soft, 8–10 minutes. Add the vinegar and 1.5 cups of water and bring to a simmer over medium-high heat. Cook until the sauce thickens slightly, 5–7 minutes.
Step 3
• Place the fish in a single layer in the pan. Reduce the heat to medium, cover, and cook until the salmon is firm and flakes easily with the tip of a knife, 7–9 minutes. Serve the salmon in shallow bowls, drizzled with tomato sauce.

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