Pink salmon in tomato sauce
Description
The dish is prepared without unnecessary complications. For the sauce, I used canned tomatoes in their own juice, but they can easily be replaced with fresh ones. The tomatoes need to be blanched, peeled, and the flesh minced. In this case, however, a pinch of sugar should be added to the sauce to balance the excess acidity. The finished dish can be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. The fish should be cleaned, washed, and cut into steaks 1.5–2 cm thick.
- 2
Step 2
Peel the garlic, wash it, and finely chop. Wash the herbs and chop them as well. Remove the skin from the tomatoes and mash the pulp with the juice.
- 3
Step 3
In a skillet, heat the olive oil, sauté the garlic for 1-2 minutes, then add the tomatoes and herbs. Season the sauce with salt to taste and simmer for 1-2 minutes.
- 4
Step 4
Place the fish in the sauce and cook over medium heat for 20 minutes: 10 minutes on each side.
- 5
Step 5
Serve the pink salmon in tomato sauce on a plate, garnished with fresh herbs.