Sautéed Salmon with Basil-Tomato Sauce

 

Ingredients (Serves 2)

Fresh salmon fillets: 2 pieces

Salt and pepper: A pinch

All-purpose flour: 2 tablespoons

Olive oil: 1 tablespoon

<Basil-Tomato Sauce>

Tomato (medium): 1

Fresh basil: 3–4 sprigs

Garlic (grated): 1/2 teaspoon

White wine: 1 tablespoon

Balsamic vinegar: 1/2 tablespoon

Salt: 1/2 teaspoon

Pepper: A pinch

Olive oil: 1–2 teaspoons

Lettuce: 2–3 leaves

[Preparation]

Season the salmon fillets with salt and pepper, then lightly coat both sides with flour. Tear the lettuce into bite-sized pieces.

For the <Basil-Tomato Sauce>, remove the tomato stem and dice the tomato into 1cm cubes. Set aside two basil leaves for garnish; roughly chop the remaining basil, including the stems.

[Instructions]

1. Heat 1 tablespoon of olive oil in a frying pan over medium heat and add the salmon. Cook until both sides are nicely browned, then remove the salmon to a serving dish.

2. Add the <Basil-Tomato Sauce> ingredients to the same pan and bring to a boil over medium heat. Turn off the heat and drizzle in 1–2 teaspoons of olive oil.

3. Arrange the lettuce next to the salmon on the serving dish and pour the <Basil-Tomato Sauce> over the salmon. Garnish with the reserved basil leaves.