Baked Salmon with Tomato Salsa and Crushed Potatoes

Ingredients
- 5 tbsp extra virgin olive oil
- 4 ripe tomatoes, cored
- 6 Homebrand sundried tomatoes, thinly sliced
- 200 g cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, diced 1cm
- 1 pinch chilli flakes
- 2 tbsp balsamic vinegar
- 1/2 cup basil leaves plus extra for serving
- salt
- freshly ground black pepper
- 700 g baby potatoes, well scrubbed
- 2 handfuls rocket leaves
- 1/2 cup chopped parsley
- 1/2 cup sliced mint leaves
- 1 clove garlic, finely chopped
- 200 mls plain unsweetened yoghurt
- 600 g piece of skinned boned salmon fillet
Method
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Preheat the oven to 200°C. Rub 2 Tbsp of the oil all over the tomatoes. Place them in a roasting dish side by side and place in the oven for 10 minutes or until roasted, browned and just collapsing. Remove from the oven, cool, mash with a fork and add the sundried tomatoes, cherry tomatoes, cucumber, chilli, balsamic and basil.
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Mix well, taste and season then reserve.
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Boil the potatoes in plenty of well salted water until tender. Drain, crush slightly with a fork and add the rocket, parsley, mint and garlic. Stir in the yoghurt, taste, season, cover and reserve.
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Brush the salmon with the remaining oil, season and place on a roasting tray. Place in the oven for 10 minutes or until just cooked then remove from the oven.
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Break the salmon into pieces and serve with the tomato mixture and the potatoes on the side. Sprinkle with extra basil leaves before serving.
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TIP: To help cut through the richness of the Salmon add yoghurt to the potatoes.