2 salmon fillets
2 tsp. salt
1 tsp. ground black pepper
3 tbsps. of oil
2 tbsps. olive oil
3 cloves of garlic, crushed
1 medium onion, sliced
1/2 each of sweet red and green peppers
2 tbsp. tomato puree
2 tbsp. fish sauce
1/4 c. of white wine vinegar
1/4 c. dry sherry
6 tbsps. brown sugar
1/4 tsp. chilli powder
generous pinch of saffron
1/2 c. water
4 medium potatoes, sliced and fried
Season the salmon with the salt and black pepper. You can cut the fillets in halves (like I did here) to make smaller portions if you are serving this with other dishes.
Heat the oil in a frying pan and pan fry the salmon fillets, skin side down first, until cooked.
In a clean pan, saute the garlic in olive oil, then add the onions and cook until translucent. Add the tomato puree, brown sugar, fish sauce, sherry and vinegar. Bring to the boil and simmer for 2 minutes. Add the rest of the ingredients and simmer until the peppers are done. They should still have some crunch. Add the salmon to the sauce. Arrange the potato slices on a serving dish and top with the salmon and the sauce.
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