Seared salmon and potato sauté with balsamic tomatoes
Balsamic vinegar and tomatoes are a winning combination, adding lots of umami flavour to this dish.
Serves 4 • Ready in 30 mins
3tbsp vegetable oil
600g small potatoes, thinly sliced
2 garlic cloves, crushed
4 pieces salmon fillet, each cut into 2 pieces
400g cherry tomatoes, halved
2tbsp balsamic vinegar
A few basil leaves
Rocket leaves, to serve
Heat the oil in a large shallow pan, add the potato slices and fry for 5 mins until browned underneath. Turn the potatoes and cook for a further 5 mins until golden on the other side. Move the potatoes to one side of the pan so they continue to cook gently. Add the garlic.
