Seared Tasmanian Salmon


  • 4 x 160g salmon fillets
  • 1 tbsp butter
  • 700g La Gina Pasta Sauce
  • 2 red capsicums, finely diced
  • 1 small onion, peeled and finely diced
  • 1 clove garlic, peeled and finely diced
  • 2 tbsp sugar
  • 4 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Salt & Pepper





Melt butter over medium heat over a small pot.  Add the onion & garlic.  Sprinkle in sugar & dissolve into the onions.  Add splash of red wine vinegar & reduce until almost completely gone.  Add La Gina pasta sauce & cook gently for 5 mins.  Remove and blend in a liquidizer until smooth.  Return to saucepan, bring to boil & reduce heat.  Add diced capsicum & simmer for 3 mins.  Pan fry Salmon skin side down until golden.  Turn Salmon gently & cook 2 mins on low heat.  Spoon sauce onto a plate & place salmon on top.  Serve with green salad or mash.


Chef's Note: A good non stick pan is crucial to making your fish frying easy.


Valcrop Fine Foods