Roasted Salmon with Mussel Tomato Sauce
- Lactose free
- Peanut free
- Low calorie
- Nut free
Ingredients
- Mussel Tomato Sauce:
- 2 lbs (1 kg) mussels
- 1/2 cup (125 mL) dry white wine
- 5 thin slices fresh ginger
- 1 green bell pepper
- 1 can (28 oz/796 mL) tomatoes
- 3 tbsp (45 mL) olive oil
- 1 sweet or cooking onion, chopped
- 5 anchovy fillets, minced
- 2 cloves garlic, minced
- 1 green hot pepper, seeded and minced or 1/4 tsp/1 mL hot pepper flakes
- Pinch salt
- 1/2 tsp (2 mL) dried marjoram, oregano or thyme
- 2 tsp (10 mL) sherry vinegar or red wine vinegar
- 1/2 tsp (2 mL) smoked paprika
- 1/4 tsp (1 mL) granulated sugar
- 1/4 cup (60 mL) chopped fresh parsley
- Roasted Salmon:
- 2-1/2 to 3 lb (1.25 to 1.5 kg) salmon fillets
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
Preparation
Mussel Tomato Sauce: Clean and beard mussels; place in saucepan with wine and ginger. Cook on high heat until mussels open (discard any unopened mussels). Remove from heat; let cool. Remove mussels from shells. Strain, reserving cooking liquid.
Cut bell pepper into quarters and seed. Broil, skin side up, until skin is black. Let cool; remove and discard skin. Chop bell pepper and set aside.
Drain tomatoes, reserving 1 cup/250 mL of juice and straining seeds from juice. Seed tomatoes and slice thinly; set aside.
In saucepan, heat oil over medium heat; add onion, anchovies, garlic, hot pepper and salt. Fry, stirring often, until onion is soft and anchovies are dissolved, about 10 minutes. Add bell pepper, tomato slices and marjoram; cook, stirring often, for 5 minutes. Add reserved cooking liquid, reserved tomato juice, vinegar, paprika and sugar. Increase heat to medium-high and cook, stirring often, until sauce is thick, about 20 minutes. (Make-ahead: Let cool. Reheat to simmer while salmon is roasting.)
Roasted Salmon: Meanwhile, place salmon, skin side down, on baking sheet; brush with oil. Sprinkle with salt and pepper. Roast in 400°F/200°C oven until fish flakes easily, about 20 minutes.
Reduce heat under sauce until simmering. Add mussels and parsley; heat through. Spoon over salmon.
Makes 8 to 10 servings.
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