• 35 m
  • Easy

Serves 2


  • 400g ASC certified salmon steak
  • 250g tomatoes
  • 150g onion
  • 70g sugar
  • 50g red wine vinegar
  • extra virgin olive oil
  • salt and pepper

Instructions / directions

Rub the salmon steak with olive oil and black pepper. Heat a pan over high heat, then add the salmon and cook for 3 minutes per side. Sprinkle with salt.


Cut the tomatoes into small pieces. Put in a food blender with a teaspoon of sugar, a pinch of salt, ground black pepper and olive oil. Blend until smooth.


Caremalised onions
Peel and slice the onions into rings. Cook in a pan with the sugar, vinegar and a little water. Cook for about an hour over medium heat, stirring occasionally. Add salt to taste.


To serve
Pour the gazpacho into a bowl and place salmon in the middle. Top with a spoonful of caramelised onion.

Confidental Infomation