A tapas-style take on Salmon Bowl, built on tomato and olive oil and finished the way we like it. Ready in about 52 min and easily enough for 2 people.
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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the manchego and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently 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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