Baked salmon with tomato sauce
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Ingredients
Oven-baked salmon
-
1,250
kg
rainbow trout or salmon fillet with the skin removed
-
1
lemon
-
salt & coarsely ground white pepper
-
1
tin
Mutti Polpa Finely Chopped Tomatoes
(400 g)
-
dl
½sweet and hot chilli sauce
Salsa Verde
-
1
pot
of parsley
-
1
pot
of basil
-
½
dl
olive oil
-
3-4
Anchovies
(European)
-
2
cloves
of garlic
-
2
tbsp
capers with their juice
-
salt
(black pepper)
-
2
tbsp
capers with their juice
-
salt
(black pepper)
Serve Baked salmon with tomato sauce and steamed vegetables
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Serve Baked salmon with tomato sauce and steamed vegetables
Watch Baked salmon with tomato sauce
Baked salmon with tomato sauce: Method
- Cut the fish into portions. Place the pieces inside a baking dish and season them with freshly squeezed lemon juice, salt and white pepper. Let the tastes develop for 15 minutes.
- Pour Mutti Polpa Finely Chopped Tomatoes on top of the fish. Drizzle with sweet and hot chilli sauce.
- Heat in the oven at 225°C for 15–20 minutes, depending on how thick the fish portions are.
- Mince the the salsa verde ingredients on a chopping board or puree them using a blender. Serve Baked salmon with tomato sauce together with steamed vegetables.
