Saumon à la sauce tomate espagnole

Ingrédients

• 2 tbsp extra virgin olive oil (30 ml)
• 1 medium onion
• 6 cloves garlic
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1 can tomato sauce (passata) (15 oz / 425 grams)
• 1/4 cup vegetable broth (60 ml)
• 1/4 tsp saffron threads (.17 grams)
• 1 bay leaf
• 2 salmon fillets (8 oz / 225 grams each)
• 2 tsp lemon juice (10 ml)
• sea salt & black pepper
• chopped parsley for garnish

Préparation

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   While the oil is heating, finely chop the onion and roughly chop the garlic

3. 3

   Add the chopped ingredients into the hot fry pan, mix continuously, after 5 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the canned tomato sauce, vegetable broth, saffron, and season with sea salt & black pepper, then add in the bay leaf and mix together until well mixed, then let it simmer

4. 4

   While the tomato sauce is simmering, add the salmon fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into 2 evenly sized pieces, for a total of 4 pieces of salmon

5. 5

   After simmering the tomato sauce for 5 minutes and its slightly thickened, add the pieces of salmon over the sauce, all in a single layer, gently flip each one, then place a lid on the pan and lower to a low-medium heat, simmer for 5 to 10 minutes or until the salmon is just cooked through, then remove from the heat

6. 6

   Squeeze the lemon juice over the salmon and sprinkle with chopped parsley, serve directly out of the pan or transfer into serving dishes, enjoy!