Before children, my working hours were ridiculous. I mean as a working mum they are still long and the job of a mother never ends but back then there was no big rush to get home so we worked overtime. My husband and I would usually get home after 8pm and at that time of night we were starving! I had to create meals that were healthy, hearty, quick to prepare and most importantly they had to be satisfying. I had a list of meals that took no longer than 25 minutes to be on the table. My koumbara (family friend) was in a similar working situation and many many years ago she shared this recipe with me. It has been my go-to meal many times over.

Tonight I cooked it for the kids and they loved it! My son didn't eat the rice, he ate his salmon with potatoes but my daughter loved everything about this meal. Salmon is their favourite oily fish. I never offered it to them in the past because I assumed the flavour was too strong until one night we had guests over and they asked me why I hadn't let my children try salmon and they could decide for themselves whether they liked it or not. They both took a bite and fell madly in love with this fish LOL. Life would have been much easier if I had offered it to them years ago! I hope you enjoy this meal as much as we do.

3 tbs olive oil

2 large onions chopped

2 garlic cloves grated

1/2 cup white wine

1/2 cup water (may need more)

2 large ripe tomatoes peeled and diced or 1 can diced tomatoes

Juice of 1/2 lemon

1 tbs fresh finely chopped rosemary leaves

3 tsp dried oregano

Salt, Pepper

4 large Salmon Fillets (I have used the tail ends) season the fish with sea salt, pepper and oregano 15 minutes prior to cooking.

1. Sauté the onion in the oil and then add the garlic, tomatoes, salt and pepper and allow to simmer for 3 minutes covered.

2. Add the white wine, water, rosemary leaves and simmer for a further 5 minutes.

3. Add the Salmon, skin side down and cover. Cook on medium heat for 6-10 minutes depending on how thick the fillets are. Add more water or wine if needed.

4. Serve immediately with rice, potatoes, or cauliflower florets.

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