Salmon with warm tomato and herb dressing

Salmon with warm tomato and herb dressing

Category: Main meal | Serves: 4

Prep time: 10 minutes | Cooking time: 25-30 minutes


200g (7 oz) brown basmati rice

4 x 150g (5 1/2 oz) skinless salmon fillets

Freshly ground black pepper

Low-calorie cooking spray (or 1 tsp unsaturated oil)

4 vine-ripened tomatoes

1 large shallot, finely chopped

1 large garlic clove, finely chopped

1-2 tsp red wine vinegar

1 tsp tarragon or 1 tbsp basil, chopped

3 tsp extra virgin olive oil

100g (3 1/2 oz) rocket, watercress or baby spinach

  1. Cook rice as per packet instructions. Pre-heat the grill. Season the salmon with black pepper, and grill on a tray lined with foil for 4-7 minutes, or until cooked to your liking. To skin the tomatoes, make a cross on the stalk end with a sharp knife. Place into a bowl and cover with boiling water. After 3-4 minutes place into a bowl of chilled water. Drain and slip the skins off, quarter and de-seed. Finely chop.
  2. Mist a non-stick pan with cooking spray (or heat oil) and lightly fry the shallot until just golden, add the garlic, cook for a minute more then stir in the tomato, their juices, the vinegar, herbs and extra oil to make a warm dressing. Add a dash more vinegar to suit your taste.
  3. Serve the salmon on a handful of greens with the rice and the dressing spooned over.

Cook’s tips

  • Be careful not to overcook the salmon. Slightly undercook the fish, cover and leave to rest for a few minutes and it will be cooked to perfection on serving.

Nutritional information

Salmon with Tomato Herb Dressing