Friday, April 1, 2016

Recipe: Italian Salmon Casserole

Being on school holidays with the children also means time in the kitchen for me to experiment and create meals for my family. Combining robust flavours, seasonal produce, Australian salmon and fresh herbs, this meal was birthed all in the one pan. To my delight, my family loved it. Their seal of approval gives me the confidence to keep creating!

The sauce in this casserole is what I use for making Bolognese too. I often make a huge batch of the sauce and freeze it into portions for other dishes. It is so worth the tiny effort for amazing flavour!

Serves: 2 adults and 2 young children
Prep Time: 10 minutes
Cooking Time: 45 minutes

The sauce
1 x 400g can of diced tomatoes
6 fresh Roma tomatoes, cut into quarters
4 cloves of garlic, minced finely
1 large brown onion, minced finely
1 large carrot, cut into chunks
1 large celery stick, cut into chunks
500ml chicken stock
2 heap tbsps. tomato paste
2 tbsps. balsamic vinegar
2 tsps. sugar
2 tbsps. fresh thyme leaves
1 tbsp. fresh rosemary leaves, chopped finely
1 tbsp. fresh oregano leaves, chopped finely
Extra Virgin Olive Oil
Salt and Pepper

The protein
300g Australian salmon, cut into chunks

1. In a large fry pan with high sides over medium heat, add olive oil. Brown garlic, onion, carrot, celery and herbs until fragrant. Add all the remaining ingredients, mix well and simmer over high heat for 15 minutes and over low heat for the next 20 minutes.

2. Add salmon to the sauce, turn off the heat and cover with lid for 5 - 10 minutes. The heat from the sauce will cook the salmon perfectly.

3. Serve with pasta /  crusty bread or on its own.

No comments:

Post a Comment