Our tested Stir-Fried Salmon Dip: saffron, generous, and balanced with tomato and olive oil. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the sherry vinegar and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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