Baked Salmon with Tomato Sauce

Baked Salmon with Tomato Sauce

Made with Crushed tomatoes

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

  • 2.8 lb rainbow trout or salmon fillet with the skin removed
  • 1 lemon
  • salt & coarsely ground white pepper
  • 14 oz Mutti® Crushed Tomatoes (Polpa)
  • 3 tbsp sweet and hot chilli sauce

Salsa Verde

  • 1 pot of parsley
  • 1 pot of basil
  • 3 tbsp 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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Watch Baked Salmon with Tomato Sauce

Baked Salmon with Tomato Sauce: Method

  1. 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.
  2. Pour Mutti® Crushed Tomatoes (Polpa) on top of the fish. Drizzle with sweet and hot chilli sauce.
  3. Heat in the oven at 437°F for 15–20 minutes, depending on how thick the fish portions are.
  4. 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.

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Also made with: Crushed tomatoes


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