A slow-simmered take on Salmon Galette, built on chilli and pecorino and finished the way we like it. Ready in about 50 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the chilli and pecorino 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the calabrian chilli and the rest of the chilli and pecorino flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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