Cook time: 20 mins
Yield: 3 to 4 serves
Ingredients:
- 2 pcs salmon, skinned
- sea salt, to taste
- fresh ground black pepper, to taste
- ½ cup breadcrumbs
- zest, 1 lemon (only yellow part)
- 3 sprigs parsley, finely chopped
- 1 to 2 streaky bacon, diced
- 1 onion, shredded
- 1 garlic, sliced
- 70 ml dry white wine
- 1 can 400 gm diced Italian tomatoes
- 2 tsp baby capers, rinsed and drained
- 1 Tbsp ketchup
- yoghurt, to taste, when serve
Method:
- Preheat oven to 220C / 430F. Season both sides of salmon with salt and pepper. Coat with breadcrumbs, lemon zest and 1/3 of chopped parsley. Lightly press the surface. Spray a little oil on top. Bake in the preheated oven for about 15 minutes.
- Meanwhile, prepare the sauce: Heat a pan and sauté bacon over medium-high heat for 3 minutes. Once bacon releases its oil, add onion. Fry until softened. Saute garlic in the middle of the pan. Pour in wine and cook for 1 minute. Pour in diced tomatoes. Bring it to boil. Stir in baby capers, ketchup and the remaining parsley. Stir to combine. Season with salt and pepper. Serve with yoghurt and your favourite salad.
Notes：
- Either salmon with or without skin is good for making this dish.
- Baby capers are added to enhance flavours, available at supermarkets.
- The amount of breadcrumbs can be adjusted to coat all sides of salmon.
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