- 35 m
- 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.
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.
Pour the gazpacho into a bowl and place salmon in the middle. Top with a spoonful of caramelised onion.