A coastal take on Salmon Tart, built on tomato and oregano and finished the way we like it. Ready in about 27 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and oregano 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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the san marzano tomatoes and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.
Add the leek 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.
Italian
Members
Weeknight-friendly Tofu Broth with the brown butter and sage we come back to again and again....
Italian
Members
Our tested Baked Chicken Thigh Crumble: sun-warmed, generous, and balanced with chilli and...
Italian This Italian Tabbouleh leans on lemon and olive oil to do the heavy lifting. We steam the...
Italian Weeknight-friendly Cod Galette with the lemon and olive oil we come back to again and again....