Salmon with Tomato Sauce

Ingredients

• 4 salmon fillets (about 150 g each)
• 3 tbsp Lime juice
• Salt
• Pepper
• 1 vegetable onion
• 2 carrots
• 1 small eggplant
• 3 tbsp olive oil
• 2 tsp sugar
• 1 Garlic clove
• 2 tbsp balsamic vinegar
• 1 can diced tomatoes (240 g drained weight)
• 200 ml vegetable broth
• 2 handfuls frisée salad
• 1 handful Arugula
• 250 g Cherry Tomatoes
• 1 tsp Honey
• 1 handful fresh basil

Instructions

1. 1.

   Drizzle the salmon fillets with 1 tbsp lime juice, lightly salt and pepper them.

2. 2.

   Peel and chop the onion. Peel and finely dice the carrot. Clean, wash and cut the eggplant into small pieces. Heat 1 tbsp olive oil in a wide pot. Sauté the prepared vegetables over medium heat for 3 minutes while stirring, then sprinkle with sugar. Peel and press the garlic clove. Deglaze the vegetables with balsamic vinegar. Add the canned tomatoes with their juice to the pot. Pour in the vegetable broth. Simmer the tomato ragout for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper. Place the marinated salmon fillets on top of the ragout. Cover and steam the fish for 10 minutes.

3. 3.

   Meanwhile, clean, wash and dry the frisée salad and arugula. Wash and halve the cherry tomatoes, then mix them with the salad and arugula. For the dressing, whisk together 2 tbsp lime juice, honey and 2 tbsp olive oil. Season the dressing with salt and pepper.

4. 4.

   Plate the steamed salmon fillets with tomato ragout and salad on plates. Sprinkle with basil leaves. Serve the honey-lime dressing on the side.