Baked salmon with tomato, mushroom and mascarpone sauce
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Ren Behan serves up a crowd-pleasing midweek dish of baked salmon with a creamy mascarpone, tomato and mushroom sauce, flavoured with dill for a pleasing freshness. Serve with simple boiled potatoes and seasonal greens.
First published in 2018
Ingredients
Metric
Imperial
Baked salmon with tomato, mushroom and mascarpone sauce
- 4 salmon fillets, each weighing 120g
- 2 tbsp of olive oil
- 1 large white onion, finely chopped
- 100g of mixed wild mushrooms, cleaned and sliced
- 400g of tinned chopped tomatoes
- 150g of mascarpone, at room temperature
- 2 tbsp of chopped dill
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Line a baking tray with greaseproof paper and drizzle 1 tbsp. olive oil over the tray. Lay the salmon fillets on the tray, season with salt and freshly ground pepper and bake for 20 minutes
3
In the meantime, add the second tbsp. olive oil to a frying pan. Fry the onion on a gentle heat for 5 minutes, until translucent and soft. Add the mushrooms to the pan, season well with salt and pepper and cook for 5 minutes. Add the tomatoes to the pan. Next, pour a little bit of water into the tin, swirl and pour the liquid into the pan. Simmer for 10 minutes on a low heat
4
Stir in the mascarpone and half of the fresh dill
5
Take the salmon out of the oven and place on a plate. Spoon over a generous amount of the sauce and sprinkle over the remaining dill
6
Serve with new potatoes and seasonal greens
First published in 2018
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