In this dish, the salmon is succulent and delicate and the vegetables in the tangy sauce serve to enhance the fish – just add baby new potatoes to complete a wholesome and tasty meal.
- 6 slices of salmon, skin removed
- 2 onions, thinly sliced
- ½ cup of oil
- 1 red pepper, cut in to thin strips
- 1 green pepper, cut in to thin strips
- 1 medium butternut squash, cut in to thin strips
- 3 tomatoes, sliced
- 2 carrots, thinly sliced
- ¾ tsp dried oregano
- ½ tsp white pepper
- ½ tsp salt
- ¾ tsp cumin
- 1 and half tbsp. vegetable soup mix
- 430ml tomato sauce
- ½ cup sugar
- 1 cup boiling water
- 230g frozen cut green beans
Gently fry the onions in the oil in a large pan until they become soft and translucent.
Add all the vegetables (but not the green beans) and saute gently for a further 30 minutes, stirring occasionally.
Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit).
Add the remaining ingredients to the pan and bring to a boil.
Pour half of the sauce into a baking dish large enough to accommodate the salmon with space in between each piece.
Place the salmon pieces in the sauce.
Pour the rest of the sauce over the salmon.
Bake, covered for 40 minutes.