* This is a sponsored post for Cirio *
Take all of the flavours of the Mediterranean and sprinkle them over some salmon fillets for a quick and easy Mediterranean Salmon meal. Flake and add to salads or sandwiches, or have with a side of roasted garlic potatoes.
Any time we go on holiday to somewhere in the Mediterranean (does anyone else have trouble spelling that word correctly every time?), you can bet that I will be eating a lot of olives and sundried tomatoes. It’s almost criminal not to, considering how cheap they are there and how much better they taste. Luckily, we have some really great delis here in the UK where I can indulge in 2 of my favourite ingredients, and I can make meals like this to share with you.
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I bought an insane amount of olives for my birthday party the other day. Like, you would have thought that I knew there was going to be a world shortage or something. But, no-one ate them! What?! I then realised it’s because I didn’t put out any toothpicks for them to be picked up with. Oh well, that just means that I have them all left over to use in recipes for the next few days, so expect and olive fest!
If you just added the olives and sundried tomatoes to the salmon fillets with nothing else, then chances are they would just roll straight off again, as they are not the most co-operative ingredients. So I thought, why not spread some Cirio Tomato Puree on them first to act as a binder. I should have thought to do this anyway, as it adds so much extra flavour and just adds to the Mediterranean (Yay, I spelt it right without spell check this time) vibe that is going on.
Seriously, this is the best tomato puree there is – don’t bother buying anything else and certainly don’t just buying something cheap thinking it’s “only” tomato puree. Any recipe that calls for tomato puree is using it because it wants a burst of tomato flavour and using any old cheap one isn’t going to give that to you. Every other one I have tried is bland and watery, so I only use Cirio Tomato Puree in my recipes now for that reason. A little goes a long way too, so it’s a good value product.
Do you like all the new props I have been featuring in my photographs the past couple of days? I went shopping and went a little bit crazy with the linens and chopping boards, as my opinion is that you can never have too many. Although, we now have 2 huge hampers full of photography props on our dining room table, and nowhere to eat, so I think that Dave may disagree that you can never have too many.
I am a firm believer that the brighter and prettier the food we cook is, the more tempting it will be to eat healthy food, and for me that includes everything that it is served on, so really I am doing it for our health. Maybe I could try telling my bank that too?
The focus this summer is going to be light and fresh meals like this, and meals that can be made in as little time as possible, as no one wants the oven or hob on for hours when the sun is bursting through the windows. So, get excited for some of the new recipes coming your way.
Mediterranean Salmon recipe:
- 2 Salmon fillets
- 2 tbsp Cirio Tomato Puree (tomato paste)
- 10 Olives (green and black), halved
- 4 Sundried tomatoes, chopped
- 2 tbsp Fresh chives, chopped
- 1 pinch Black pepper
- Spread the tomato puree over the salmon fillets and then sprinkle over the rest of the ingredients.
- Put under a medium grill for 12-15 minutes, until the salmon is cooked.
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**This recipe was commissioned by Cirio, however all opinions are my own**