- 1 large carrot, diced
3 ½ oz salmon fillet
2 tsp milk
1 cup tomatoes
1 tbsp butter
1/4 cup Cheddar cheese, grated
Steam the chopped carrot for 15 minutes or until tender.
Put the salmon into a suitable dish, add the milk, cover leaving an air vent and microwave for 1 ½ to 2 minutes until the fish flakes easily with a fork.
Put the salmon into a suitable dish, add the milk , cover leaving an air vent and microwave for 1 ½ to 2 minutes until the fish flakes easily with a fork.
Alternatively you could poach the salmon in a pan of milk over a low heat until it flakes easily with a fork.
To skin the tomatoes, cut a cross in the base of the tomatoes and put them into a heatproof bowl.
Pour over boiling water and leave for one minute.
Drain and then rinse with cold water and the skin should come away easily,
De-seed and roughly chop the tomatoes. Melt the butter in a saucepan and sauté the tomatoes until mushy (2 to 3 minutes).
Remove from the heat and stir in the grated cheese until melted.
Flake the fish and mix this together with the tomato and cheese sauce and the diced carrot.
- Main Dishes, Fish
- North American