4 skinless and boneless salmon cutlets
1 tbs olive oil
100 g butter
2 onions, cutted into rings
2 cloves of garlic, minced
4-5 tomatoes, or 400 gr canned peeled tomatoes
2 tbs olive oil
seasonong: thyme, basil, oregano, salt, pepper
At first I prepare the Mediterranean Sauce. In hot oil, stir fry the onions and garlic for a few minutes. Add the tomatoes, salt, pepper, bring to a boil and cook for 5 minutes. Put.the olives, capers, and cook for another 2-3 minutes, season with fresh thyme, basil, oregano.
Roll the salmon cutlets in olive oil, season with salt and leave to relax for 10-15 minutes.
Lightly oil grill pan, place salmon on the preheated pan, add butter and then cook salmon for 3 to 4 minutes per side, until well browned. Before the end of the cooking add fresh dill.
Serve with jasmin rice or with cooked potatoes with dill and with a dry white wine, preferably Hungarian Furmint.