Mediterranean Salmon Stew
Ingredients
4 Tassal Tasmanian salmon cutlets
1 Tbsp olive oil
2 cloves garlic, chopped
1 tsp Tuscan seasoning
1 tsp Spanish seasoning
1 spanish onion, sliced
800g canned tomatoes, diced
½ cup white wine
1 red capsicum, diced
½ cup olives, pitted
½ cup continental parsley, torn
1 lemon, zest
Fresh crusty bread, to serve
Method
Heat the oil in a large deep pan over a medium heat for 1 minute and brown salmon cutlets well for 1 minute on each side. Remove salmon and set aside. Return the pan to the heat and sauté the garlic, onions and seasoning for 2 minutes. Stir in the tomatoes, white wine and capsicum and bring to the boil. Return the salmon cutlets to the pan and simmer for 15 minutes. Just prior to serving stir in the olives and chopped parsley. Serve garnished with lemon zest and fresh crusty bread.
Tassal Tip: Salmon portions may also be used in place of cutlets.
